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Oven Instructions: 200°C/Fan 180°C/Gas 6 30 mins Place sachet to one side. Empty contents of the pouch into the foil tray provided and place in the centre of a pre-heated oven 20 minutes. Remove from oven, discard cooking juices and pour contents of sachet over the duck legs. Return to the oven for 10 minutes.
INGREDIENTS: Duck Leg (81%), Port and Redcurrant Jus (15%) [Water, Sugar, Cornflour, Redcurrant, Port, Demerara Sugar, Redcurrant Concentrate, Chicken Extract, Balsamic Vinegar (Red Wine Vinegar, Grape Must Concentrate), Salt, Caramelised Sugar Syrup, Duck Extract, Spices, Onion, Carrot, Leek, Tomato Purée, Gelling Agent (Pectin), Herbs, Garlic], Sugar, Orange Peel, Glucose-Fructose Syrup, Salt, Paprika, Caramelised Sugar Powder, Onion Powder, Garlic Powder, Balsamic Vinegar Powder, Maize Starch, Herbs, Flavouring, Lemon Peel, Acidity Regulators (Sodium Diacetate, Citric Acid), Honey Powder, Yeast Extract, Garlic Extract.
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. Follow the preparation guidelines above. Not suitable for cooking from frozen. Once defrosted use on the same day and do not refreeze. Defrost thoroughly for a minimum of 12 hours in the fridge. Once opened, consume within 24 hours. Keep refrigerated.
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