Hamper contains:
4 Packs of Fillets (2 fillets per pack), 3 Crispy Duck & Pancakes, 3 Duck A L'Orange

Duck Breast Fillets Cooking Guidelines:
The following are guidelines only; Remove all packaging. Preheat heat the oven to 200°C/Fan 180°C/Gas Mark 6. Score the fat of the duck in a crisscross pattern and season with salt and pepper. Place fillets fat side down on a Cold dry pan and turn to medium heat. As the pan heats up the fat will start to render from the fillets. Cook until fat on the fillet is golden in colour (time will depend on the speed of your hob) Turn fillets over and continue to cook for a further 2 to 3 minutes (be sure to save the fat from your pan for wonderful roast potatoes and vegetables). Place fillets on a roasting tray and cook for a further 10 – 15 minutes depending on oven and taste. Remove from oven and allow fillets to rest for 5 minutes before slicing. Please ensure all products are cooked through.

INGREDIENTS:
Duck 100%

Crispy Roast Half Duck with Chinese Pancakes & Hoisin Sauce Cooking Guidelines:
The following are guidelines only; Remove packaging and place on a wire rack in a baking tray. Place in a preheated oven 200°C / Fan 180°C / Gas 6 for 20 - 25 minutes. Carefully remove from the oven and serve. Steam pancakes for 4 - 5 minutes or heat in a microwave for 20 - 30 seconds. Please ensure all products are cooked through.

INGREDIENTS:
CRISPY DUCK (67%) [Duck (97%), Salt, Sugar, Spices (Aniseed, Ground Ginger, Fennel Seed, Cinnamon, Clove), Onion powder], PANCAKES (22%) [WHEAT flour (Wheat flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Salt], HOI SIN SAUCE (11%) [Water, Crushed Yellow Bean (Fermented Salted Soya Bean (SOYA Bean, WHEAT Flour, Salt, Water), Soya Sauce (Water, SOYA Bean, Salt, WHEAT flour), Sugar, Water, Colour: Plain Caramel, Preservative: Potassium Sorbate), Sugar, Non Brewed Condiment (Acetic Acid, Water), Rapeseed Oil, Plum Paste (Plum, Water, Sugar, Acid: Citric Acid, Salt), Modified Maize Starch, Onion Powder, Spices (Cassia, Coriander, Fennel, Ginger, Aniseed, Szechuan Pepper, Cinnamon, Chilli powder), Salt, Colour: Plain Caramel].

Duck A L’Orange Cooking Guidelines:
Remove packaging and set aside sachet of sauce for later use. Place Duck on a wire rack in a baking
tray. Place in a preheated oven at 200°C/Fan 180°C/Gas Mark 6 for 25 minutes. Remove from the
oven and pour off any duck fat that may be in the tray. Open the sachet of sauce, drizzle the sauce
over the duck and return to the oven for a further 5 minutes. Ensure product is thoroughly cooked
and piping hot throughout. Carefully remove from the oven and serve. Do not reheat.

INGREDIENTS:
ROAST HALF DUCK 79% (Duck 99.9%, Honey), ORANGE SAUCE 21% (Water, Sugar, Dextrose, White Wine Vinegar, Orange Juice Concentrate, Tomato Paste, Onion Puree, Modified Maize Starch, Orange Zest Julienne, Salt, Citric Acid E330, Preservative: Potassium Sorbate E202, Orange oil.

Storage Instructions:
Keep refrigerated at -2ºC to +4°C. Once opened, keep refrigerated and consume within 24 hours . Do not exceed the Use By date. Suitable for freezing. Freeze on a day of purchase and use within 1 month. Defrost thoroughly in a refrigerator before use. Once defrosted, do not re-freeze.

CRISPY ROAST HALF DUCK WITH 10 CHINESE PANCAKES & HOISIN SAUCE ALLERGY ADVICE:
For allergens including cereals containing gluten, see ingredients in bold. May also contain celery & mustard.

Country Origin: Ireland