Duck Breasts in Orange Sauce
Cooked Gressingham Duck® Breasts in an Orange Sauce
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.
Duck (67%), Orange Sauce (33%). Duck contains: Duck (91%), Water, Soy Protein Isolate, Salt, Soy Sauce Powder, (Soya, Wheat), Dried Glucose Syrup, Stabiliser: Sodium Triphosphate, Caramelised Sugar Powder. 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. Allergy Advice: For allergens see ingredients in bold.
Allergy advice: For allergens, see ingredients in bold.
|Typical values||Per 100g||Per serving|
|of which saturates||2.5g||4.6g|
|of which Sugars||5.7g||10g|
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