Duck à L’Orange
Slow Cooked Gressingham Duck® Legs in an Orange Sauce with candied orange slices.
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Preparation & Usage
Preheat your oven to 200ºC, Fan 180ºC, Gas Mark 6... Ready in 40 minutes
- Remove from Sleeve... Oven cook from chilled. Remove sleeve and pierce film several times.
- Place in the oven... Place the tray into the centre of the oven and cook for 20 minutes. Peel off the film (caution hot steam will escape which can cause scalding), and cook for another 20 minutes.
- Rest and Serve... Rest for 5 minutes before serving.
Ingredients
Duck (60%), Orange Sauce (36%), Candied Orange Slices, Orange Sauce contains: Water, Sugar Red Wine Vinegar, Orange Juice Concentrate (5%), Roast Chicken Stock Seasoning (Chicken stock (Chicken Stock, Chicken Fat), Flavourings, Glucose Syrup, Salt, Yeast Extract, Rapeseed Oil), Orange Liqueur, Cornflour, Orange Zest, Cane Molasses. Candied Orange Slice contains: Orange, Sugar, Glucose-Fructose Syrup
Nutrition
| Typical values | Per 100g | Per serving | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kj) | 978 | 1906 | |||||||||||||||||||||
| (kcal) | 234 | 455 | |||||||||||||||||||||
| Fat | 12g | 23g | |||||||||||||||||||||
| of which Saturates | 3.3g | 6.4g | |||||||||||||||||||||
| Carbohydrate | 11g | 21g | |||||||||||||||||||||
| of which Sugars | 11g | 21g | |||||||||||||||||||||
| Fibre | 0.6g | 1.2g | |||||||||||||||||||||
| Protein | 21g | 41g | |||||||||||||||||||||
| Salt | 0.64g | 1.20g | |||||||||||||||||||||
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