Quantity of Gressingham Duck Crown in trolley 0
|Typical values||(cooked as per instructions) per 100g|
|Of which Sugars||0.1<g|
|Of which Saturates||3.3g|
Preparation and Usage
1 Score, season and start off on the hob. 2 Roast in the middle of the oven. 3 Let the duck rest for 10-20 minutes, then carve.
Pre-heat you oven to 220°C, Fan 200°C, Gas Mark 7 and remove all packaging.Warm a non-stick frying pan over a medium heat while you score the skin 6-10 times across each breast.Season inside and out.Cook the crown skin-side down in the pan for 2-4 minutes until all the skin is seared and starting to turn golden-brown.Use tongs to move the crown from the pan to a trivet over a roasting tray, skin-side up.Cook in the middle of the oven for 5 minutes per 100g.Rest for 10-20 minutes before carving.All ovens vary in performance, this is a guide only.
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