Duck Legs in Plum Sauce
Two Gressingham Duck® legs in a Cantonese style plum sauce. Serves two and ready in just 40 minutes.
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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 (57%), Water, Sugar, Plum (10%), Rice Wine Vinegar, Cornflour,Cayenne, Citric Acid, Ginger Puree, Sea Salt, Caramelised Sugar Syrup, Salt, Soybean, Wheat.
Allergy advice: For allergens, see ingredients in bold.
Nutrition
| Typical values | 100g as sold | Per glazed leg 170g | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kJ) | 802 | 1363 | |||||||||||||||||||||
| Energy (kcal) | 191 | 325 | |||||||||||||||||||||
| Fat | 9.5g | 16g | |||||||||||||||||||||
| (of which saturates) | 3.0g | 5.1g | |||||||||||||||||||||
| Carbohydrate | 8.0g | 14g | |||||||||||||||||||||
| (of which sugars) | 6.1g | 10g | |||||||||||||||||||||
| Fibre | 1.0g | 1.6g | |||||||||||||||||||||
| Protein | 18g | 31g | |||||||||||||||||||||
| Salt | 0.31g | 0.53g | |||||||||||||||||||||
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