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

  1. Remove from Sleeve... Oven cook from chilled. Remove sleeve and pierce film several times.
  2. 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.
  3. Rest and Serve... Rest for 5 minutes before serving.


Duck (60%), Water, Sugar, Red Wine Vinegar, Concentrated Orange Juice (1.9%), Roast Chicken Stock Seasoning (Chicken Stock (Chicken Stock, Chicken Fat), Flavourings, Glucose Syrup, Salt, Yeat Extract, Rapeseed Oil), Orange Liqueur (1.1%), Cornflour, Orange (1%), Orange Zest (0.5%), Sugar, Glucose-Fructose-Syrup, Cane Molasses


Typical values Per 100g Per serving
Energy (kj) 931 1964
(kcal) 223 471
Fat 13g 28g
of which Saturates 3.7g 7.9g
Carbohydrate 4.7g 9.9g
of which Sugars 3.8g 7.9g
Fibre 0.6g 1.2g
Protein 21g 45g
Salt 0.39g 0.82g
* typical values per serving

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Celebrating 50 years of speciality poultry. Farmed in East Anglia 1971-2021.

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