Gressingham Duck Breast Portions With Plum & Hoisin Sauce

Gressingham Duck Breast Portions With Plum & Hoisin Sauce

We breed, hatch and rear our ducks on farms across Great Britain

United Kingdom

Gressingham

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Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.

Contains Soya, Contains Wheat

Oven cook - From Chilled. For ease of cook... Pre-heat your oven to 220°C, Fan 200°C, Gas Mark 7 and remove sleeve and film.
Place the sauce sachet to one side. Place the foil tray on a baking tray and cook in the centre of the oven for 23 minutes. Carefully discard excess juices and pour over the sauce from the sachet. Return to the oven for a further 5 minutes. Allow to rest for 5 minutes before serving. Stir sauce with remaining cooking juices and serve. Although every care has been taken to remove bones, some may remain.

Duck (79%), Plum and Hoisin Sauce (Sugar, Water, Sugar and Cane Molasses, Plum (10%), Yellow Bean Sauce (6%) [Soya Bean (Soya Beans, Water, Salt, Wheat Flour), Sugar Salt], Soy Sauce (6%), (Water, Salt, Colour: Caramel, Soya Bean, Sugar, Wheat, Wheat Flour), Red Wine Vinegar, Rice Vinegar, Thickener: Modified Maize Starch, Black Treacle, Red Chilli Puree (Red Chilli, White Wine Vinegar, Rapeseed Oil, Salt, Stabiliser: Guar Gum), Ginger Puree, Rapeseed Oil, Spices, Garlic Powder), Black Pepper, Rapeseed Oil

Easy to Cook in 28 Minutes

Sleeve

Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.

Keep refrigerated 0°C to +4°C. Once opened, cook within 24 hours and do not exceed use by date. For use by date see front of pack. If freezing, freeze as soon after purchase as possible and within the use by date. Use within three months. Defrost thoroughly in the bottom of a refrigerator and cook within 24 hours. Do not re-freeze once defrosted.

Full Product Name:
Seasoned skin on duck breast portions with a sachet of plum & hoisin sauce.

Storage:
Keep refrigerated 0°C to +4°C. Once opened, cook within 24 hours and do not exceed use by date. For use by date see front of pack. If freezing, freeze as soon after purchase as possible and within the use by date. Use within three months. Defrost thoroughly in the bottom of a refrigerator and cook within 24 hours. Do not re-freeze once defrosted.

Usage:
2 Servings

Additional Information:
Red Tractor - Certified Duck

Cooking Instructions
For ease of cook... Pre-heat your oven to 220°C, Fan 200°C, Gas mark 7 and remove sleeve and film. Place the sauce sachet to one side.
Place the foil tray on a baking tray and cook in the centre of the oven for 23 minutes. Carefully discard excess juices and pour over the sauce from the sachet.
Return to the oven for a further 5 minutes. Allow to rest for 5 minutes before serving.
Stir sauce with remaining cooking juices and serve. Although every care has been taken to remove bones, some may remain.

For a crispier skin, use this cooking method.
Pre-heat your oven to 200°C, Fan 180°C, Gas Mark 6 and remove all packaging. Keep the foil tray to one side.
1. Score the skin.
2. Heat a frying pan on the hob over a medium to high heat without oil.
Place the duck breasts skin side down in the hot frying pan. Cook for 5 minutes until the skin turns golden brown, turn over and seal the meat for 1 minute. Pour off excess fat regularly.
3. Place the duck breasts in the foil tray skin side up. Place the foil tray on a baking tray and cook in the centre of the oven for 15 minutes. Carefully discard excess juices and pour over the sachet of sauce. Return to the oven for a further 5 minutes. Allow the meat to rest for 5 minutes before serving.

Film - Do Not Recycle; Pad - Do Not Recycle; Sleeve - Recycle