Duck Breasts in Orange Sauce
Cooked Gressingham Duck® Breasts in an Orange Sauce
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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 (59%), Water, Sugar, Red Wine Vinegar, Concentrated Orange Juice (1.7%), Salt, Soya Protein, Glucose Syrup, Cornflour, Orange Liqueur (1%), Flavouring, Orange Zest (0.7%), Stabiliser: E451, Potato Maltodextrin, Wheat, Caramelised Sugar Syrup, Cane Molasses, Soybean, Yeast Extract, Chicken Fat, Chicken Stock, Rapeseed Oil
Allergy advice: For allergens, see ingredients in bold.
Nutrition
| Typical values | Per 100g | Per serving | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kj) | 681 | 1363 | |||||||||||||||||||||
| (kcal) | 163 | 325 | |||||||||||||||||||||
| Fat | 7.7g | 15g | |||||||||||||||||||||
| of which saturates | 2.2g | 4.4g | |||||||||||||||||||||
| Carbohydrate | 1.6g | 3.2g | |||||||||||||||||||||
| of which Sugars | 4.9g | 9.8g | |||||||||||||||||||||
| Fibre | 0.8g | 1.5g | |||||||||||||||||||||
| Protein | 18g | 36g | |||||||||||||||||||||
| Salt | 0.88g | 1.8g | |||||||||||||||||||||
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