Fresh Class A, Skin on Duck BreastsFrom our British Farms. Cooks in 25 Mins.The well-bred duck The Gressingham Duck® is a unique breed that first came about when the flavourful Mallard was crossed with the larger Pekin duck, now renowned for its superior taste and succulence making it a favourite amongst restaurant chefs. Gressingham Duck® is grown and packed on Red Tractor assured farms and factories in Great Britain.
. This pack contains 2 servings
Typical values
(as sold) Per 100g
Energy
687kJ
Energy
165kcal
Fat
10g
Of which Saturates
3.2g
Carbohydrate
1.3g
Of which Sugars
<0.5g
Fibre
<0.5g
Protein
17g
Salt
0.18g
Origin Information
Country of Origin: United Kingdom
Oven cook
From Chilled
Preheat your oven to 200°C / Fan 180°C / Gas Mark 6 and remove all packaging....1 Score skin & season......Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Score and season with salt and black pepper, if desired.2 Sear in the pan......Heat a frying pan on the hob over a medium to high heat without oil. Place the breast skin side down in the hot frying pan. Cook for 5 minutes until the skin turns golden brown; turn over and seal the meat for 1 minute. Pour off excess fat regularly.3 Roast in oven......Place the duck breast skin side up on a baking tray in the middle of the preheated oven. Cook for 15-18 minutes, depending on how you like your duck cooked. When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving.All cooking appliances vary. This is a guide only.
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