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F 118939

Gressingham Duck Legs 1kg

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Pack size: 1 x 1kg
Full case quantity: 10
£10.39
£10.39/kg

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The Gressingham duck - a cross of wild Mallard with the larger Pekin duck - gives unrivalled succulence, a high breast meat content, and a rich and gamey flavour. Originating in the village of the same name in Lancashire, these ducks are now bred, hatched and reared in East Anglia by the second generation of the Buchanan family under the Gressingham name. Gressingham became the first British Red Tractor-assured duck producer in 2012, so all products come with your guarantee of quality and British provenance.
Pack size: 1 x 1kg
Full case quantity: 10
£10.39
£10.39/kg

This product is currently out of stock

Please check back again to order later or choose an alternative product
Close


The Gressingham duck - a cross of wild Mallard with the larger Pekin duck - gives unrivalled succulence, a high breast meat content, and a rich and gamey flavour. Originating in the village of the same name in Lancashire, these ducks are now bred, hatched and reared in East Anglia by the second generation of the Buchanan family under the Gressingham name. Gressingham became the first British Red Tractor-assured duck producer in 2012, so all products come with your guarantee of quality and British provenance.
Food Safety Tips
Keep frozen -18°C. Defrost duck legs thoroughly in the fridge before cooking. Once thawed keep refrigerated and use within 24 hours. Do not refreeze after thawing.For best before end date, see front of pack.
Cooking instructions
Oven Cooking Instructions
Oven cook From Frozen: Defrost the duck legs thoroughly before cooking (defrost overnight in the refrigerator. Once thawed keep refrigerated and use within one day).Preheat your oven to 180°C, Fan oven 160°C, Gas Mark 4 and remove all the packaging.Pierce skin all over with a fork or skewer and season with sea salt and black pepper.Place on a wire rack above a roasting tray and cook in the middle of the oven for 90 minutes.Rest for 10 minutes and serve.All ovens vary in performance, this is a guide only.
Other Cooking Instructions
Defrost Thoroughly before cooking.Preheat your oven to 180°C, Fan 160°C, Gas mark 4 and remove all excess packaging.1. Pat the skin of the duck legs with a kitchen towel to remove excess moisture. Prick the skin and season all over with salt & black pepper if desired.2. Place t in a roasting tray and cook in the middle of the oven for 90 minutes, basting with the juices several times.3. Rest the meat for 10 minutes and then serve.All ovens vary in performance, this is a guide only.

All cooking appliances vary in performance, these cooking instructions are guidelines only.

per 100g
Energy (kcal) 242
Energy (KJ) 1009
Protein (g) 27
Carbohydrates (g) 0.5
Of which sugars (g) 0.5
Fat (g) 15
Of which saturates (g) 4.4
Fibre (g) 0.5
Salt (g) 0.29

Ingredients:

Duck 100%

Contains : None of the 14 Food Allergens

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Prices are correct at the time of going to print, all information is subject to change without notice. Our product details, including product names, descriptions, specifications and images of serving suggestions, are not intended to constitute the full legal description of the products, and does not necessarily include all information including allergens. Brakes may change product specifications or information at any time and such amendments may not be updated online immediately. For full and up-to-date details including allergens, please refer to the product packaging or alternatively contact Brakes Customer care on 0345 606 9090. View our full Product Disclaimer