Duck with port and orange sauce
2 slow cooked delicious duck legs with a rich port and orange sauce
Preparation & Usage
Preheat your oven to 220°C, fan 200°C, gas mark 7. Ready in 35 minutes.
- Remove from box.... Oven cook from chilled. Remove outer packaging and decant the contents of the pouch into a small, ovenable dish. Ensure the duck is skin-side up. Set the sauce aside for later use.
- Place the dish into the centre of the oven and cook for 30 minutes.
- After 30 minutes, 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.
All cooking appliances vary. This is a guide only.
Ingredients
Confit Duck (81%) (Duck (99%), Sea Salt, Garlic Powder, Cornflour, Thyme, Rapeseed Oil, Rosemary, Black Pepper), Port and Orange Sauce (19%) (Water, Onion, Ruby Port (5%), Blood Orange Concentrate (4.5%), Sugar, Orange Concentrate (3.75%), Cornflour, Roast Chicken Stock (Water, Chicken, Salt, Yeast Extract, Tomato Puree, Sugar), Rapeseed Oil, Duck Stock (Water, Duck, Carrot, White Onion, Tomato Puree, Dried Oregano, Thyme, Bay Leaf, Black Pepper, Garlic Clove), Salt, Yeast Extract, Caramelised Sugar Syrup, Garlic Puree, Orange Zest, Mushroom Powder, Redcurrant Concentrate, Thyme, Cane Molasses, Gelling Agent: Pectin, Preservative: Sulphur Dioxide Allergy Information Contains: Sulphur Dioxide/Sulphites Safety Warning: Contains bones
Allergy advice: For allergens, see ingredients in bold.
Nutrition
| Typical values | Per 100g | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (KJ) | 703 | ||||||||||||||||
| Energy (kcal) | 169 | ||||||||||||||||
| Fat | 11g | ||||||||||||||||
| of which Saturates | 3.2g | ||||||||||||||||
| Carbohydrate | 2.2g | ||||||||||||||||
| of which is Sugars | 1.6g | ||||||||||||||||
| Fibre | <0.5g | ||||||||||||||||
| Protein | 15g | ||||||||||||||||
| Salt | 0.7g | ||||||||||||||||
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