Product description
Enjoy our British Confit Duck Legs, British Duck Breast Portions and our Whole British Duck in one convenient bundle!
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
NUTRITIONAL INFORMATION
Confit Duck Leg
| Typical per 100g |
| Energy: 736 kJ/176 kcal |
| Fat: 11g, of which Saturates: 3.2g |
| Carbohydrate: 0.5g, of which Sugars: 0.5g |
| Fibre: 0.5g |
| Protein: 19g |
| Salt: 1.2g |
Whole British Duck
| Typical per 100g | |
| Energy: 939 kJ/227 kcal | |
| Fat: 18g, of which Saturates: 5.5g | |
| Carbohydrate: 0.5g, of which Sugars: 0.5g | |
| Fibre: 0.5g | |
| Protein: 15g | |
| Salt: 0.23g |
With giblets
British Duck Breast Portions
| Typical per 100g |
| Energy: 779 kJ/ 187 kcal |
| Fat: 13g, of which Saturates: 4.2g |
| Carbohydrate: 0.5g, of which Sugars: 0.5g |
| Fibre: 0.5g |
| Protein: 17g |
| Salt: 0.17g |
INGREDIENTS
Confit Duck Leg
Duck Leg (99%), Sea salt.
British Duck Breast Portions
May contain bones.
COOKING INSTRUCTIONS
Confit Duck Leg
Cooking guidelines from defrosted: Keep in the original pack and defrost in the refrigerator for up to 24 hours. Ensure thoroughly defrosted before heating.
Remove from the fridge 15 minutes prior to cooking.
Oven: preheat oven to 220°C / 200°C fan / gas 7.
Carefully remove the duck leg from the pack. Place it skin side up on a small roasting tray along with the liquid and some of the fat.
Cook on the middle shelf for 20-30 minutes, until the meat has heated through fully. Baste halfway through cooking time.
Pan fry: heat a non-stick frying pan over a medium heat and saute the leg along with the fat: for 30 minutes until heated through fully. turn carefully, occasionally.
Ensure product is piping hot throughout before serving. do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Whole British Duck
Cooking guidelines from defrosted: Allow product to defrost for up to 48 hours in the fridge. Once fully defrosted remove from the fridge and leave at room temperature for 15 - 30 minutes prior to cooking. Remove packaging and the giblets from the cavity. Weight the bird to calculate the cooking time.
Pat dry with kitchen paper and place on a wire rack set in a roasting tin.
Preheat oven to 200°C / fan 180°C / gas 6. Prick the skin & season well with salt and pepper. Place on the middle shelf of the oven and cook for 40 minutes per kg.
Check the duck is cooked, if not cook for a further 10 minutes and check again.
Once fully cooked cover loosely with foil, rest for 10 - 20 minutes before serving.
Cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.
British Duck Breast Portions
Cooking guidelines from defrosted:
Keep in the original packaging and defrost for up to 24 hours in the fridge. Once fully defrosted remove from packaging, pat dry with kitchen paper and leave at room temperature for 15 minutes prior to cooking.
Preheat the oven to 200°C / 180°C fan / gas 6
Heat a heavy based frying pan on a medium - high setting. Once hot place the duck portion skin side down into the hot pan and cook for 3 minutes, turn and searing all over for a further 1-2 minutes. Transfer the duck to a roasting tray and cook skin side up in the centre of the oven for 12 -15 minutes depending on how you like you duck cooked. Once cooked to your liking ,loosely cover with foil, and leave somewhere warm to rest for 5 minutes before serving.
Cooking appliances vary in performance; these are guidelines only.
This product should be cooked thoroughly prior to consumption.
