Roast in Bag Whole DuckFrom our British farms. Wonderfully effortless.Our roast in the bag duck is a simply clever idea. The film bag locks in all of the juices and flavour of the Gressingham Duck® so the end result is a tender, succulent duck with a rich gamey flavour. Serve with golden roast potatoes and your favourite vegetables. 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 East Anglia.
Warnings
Warning: Contains bones.
Typical values
(cooked as per instructions) Per 100g
Energy
950kJ
Energy
228kcal
Fat
14g
Of which Saturates
4.2g
Carbohydrate
0.6g
Of which Sugars
<0.5g
Fibre
<0.5g
Protein
25g
Salt
0.26g
Preparation and Usage
How to Roast in the Bag Oven cook from chilled Preheat oven to 200°C, Fan 180°C, Gas Mark 6... 1 Place in Oven... ...Place the duck (in its bag and tray) in a deep roasting tin (for ease of movement) and cook in the middle of the oven, avoiding direct contact with open flame or heating element, for the time stated on front of pack. 2 Cut the Bag... ...30 minutes before the end of the cooking time, remove from the oven and cut along the indicated marks on the front of the pack to expose the duck. Be careful when cutting the bag as steam will escape which can cause scalding. Return to the oven for the remaining cook time. 3 Rest & Serve... ...Rest for 10-20 minutes before carefully lifting from the bag and tray, then carve. Take care when removing the duck from the oven as there will be hot juices within the foil tray and packaging. All cooking appliances vary. This is a guide only. Warning: Contains bones. Cooking without the Bag... If you don't want to cook your duck in the bag, then: 1. Oven cook from chilled. Preheat oven to 200ºC, Fan 180ºC, Gas Mark 6 and remove all packaging. 2. Place on a rack in a deep roasting tin, prick the skin all over and season, if desired. Roast in the middle of the oven for 40 minutes per kg, plus an extra 10 minutes. 3 Rest the duck for 10-20 minutes, carve and enjoy! All cooking appliances vary. This is a guide only.
Origin Information
Country of Origin: United Kingdom
Recycling
Component
Material
Recyclable
Film
Plastic
Disclaimer
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