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%), 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
Nutrition
| Typical values | 100g as sold | Per glazed leg 211g | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 | |||||||||||||||||||||
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