Gressingham whole duck2kg

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Gressingham whole duck
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Whole Duck

    Typical values(cooked as instructions) per 100g
    Of which Saturates5.6g
    Of which Sugars<0.1g

    Preparation and Usage

    Be the talk of the table by roasting this meaty, succulent Gressingham Duck® 1 Remove giblets, prick skin and season. 2 Roast in the middle of the oven. 3 Let the duck rest for 10-20 minutes, then carve. It's easy to cook a memorable meal with Gressingham Duck®

    Origin Information

    • United Kingdom

    Oven cook

    The easy-to-cook duckHere are the details on roasting your Gressingham Duck®from chilled.Pre-heat the oven to 220°C, Fan 200°C, Gas Mark 7.Remove all the packaging. Take the bag of giblets our of the body cavity (they're useful for stock).Weigh the duck without the giblets. It's important to do this - don't just use the weight on the label, as that includes the giblets.Place on a rack in a roasting tin, prick the skin all over and rub a teaspoon of salt into the skin.Roast in the middle of the oven for 20 minutes per 500g, plus 20 minutes extra.Rest the duck for 10-20 minutes.All ovens vary in performance, these are guidelines only.


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