Duck Legs with Orange & Maple
Marinated Slow Cooked Gressingham Duck® Legs, with a sachet of Orange & Maple sauce.
Preparation & Usage
Preheat your oven to 200ºC, Fan 200ºC, Gas Mark 7... Ready in 30 minutes
- Remove from box... Oven cook from chilled. Remove outer packaging and decant the contents of the pouch into the provided foil tray. Set aside sauce cachet for later use. To ensure golden crisp duck skin, make sure the duck is skin side up.
- Place in the oven... Place the tray into the centre of the oven and cook for 30 minutes.
- Add sauce and bake... after 25 minutes, reduce the oven temperature to 180ºC, Fan 160ºC, Gas Mark 5. Carefully drain off the excess juices and pour over the sauce from the sachet. Return to the oven for the remaining 5 minutes of cooking.
Duck (75%), Orange and Maple Sauce (18%), Candied Marinade (7%), Orange and Maple Sauce contains: Orange Juice (from concentrate) (8%), Sugar, Red Wine, Maple Syrup, Red Wine Vinegar, Orange Peel, Cornflour, Cinnamon, Cumin, Fennel Seed, Salt. Orange Marinade contains: Orange Juice (from concentrate) (2%), Orange Peel, Rapeseed Oil, Ginger Puree, Garlic Puree, Garlic Puree, Sugar, Salt, Black Pepper, Cornflour, Orange Oil, Stabiliser: Xanthan Gum.
|Typical values||Per 100g||Per serving|
|of which Saturates||3.3g||4.4g|
|of which Sugars||9.9g||13g|
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