Gressingham 2 Boneless Duck Breasts 340g
£7.12
£9.50£20.94 per kgProduct information
The Gressingham Duck® is a unique breed that first came about when the flavourful Mallard was crossed with the larger Pekin duck, now renowned for its superior taste and succulence making it a favourite amongst restaurant chefs. Gressingham Duck® is grown and packed on Red Tractor assured farms and factories in Great Britain.
Country of Origin
Suitable for freezing
Product life guaranteed for 5 days excluding delivery day.
Storage
The well-kept duck
Keep refrigerated 0°C to +4°C. Once opened, use within 24 hours. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing and use within 24 hours.
Preparation and Usage
1 Score skin & season...
...Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Score and season with salt and black pepper, if desired.
2 Sear in pan...
...Heat a frying pan on the hob over a medium to high heat without oil. Place the breast 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 Roast in oven...
...Place the duck breast skin side up on a baking tray in the middle of the preheated oven. Cook for 15-18 minutes, depending on how you like your duck cooked. When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving.
All cooking appliances vary. This is a guide only.
Instructions
1 Score skin & season...
...Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Score and season with salt and black pepper, if desired.
2 Sear in the pan...
...Heat a frying pan on the hob over a medium to high heat without oil. Place the breast 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 Roast in oven...
...Place the duck breast skin side up on a baking tray in the middle of the preheated oven. Cook for 15-18 minutes, depending on how you like your duck cooked. When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving.
All cooking appliances vary. This is a guide only.
Package Type
Recycling Information
Other Information
Fresh Class A, Skin on Duck Breasts
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 refreeze once defrosted.
Usage:
2 Servings
Additional Information:
Red Tractor - Certified Standards
Brand
The Gressingham Duck® is a remarkable breed, grown and packed on Red Tractor assured farms and factories in East Anglia. A cross between the wild Mallard and the Pekin, Gressingham Ducks® are known for their meaty succulence.
www.gressinghamduck.co.uk
Manufacturer
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.
Country of Packing
Return To Address
Drop us a line at:
feedback@gressinghamduck.co.uk or
Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.
Typical Values | (as sold) Per 100g | (as sold) Per Fillet 170g |
---|---|---|
Energy (kJ) | 687 | 1168 |
(kcal) | 165 | 280 |
Fat | 10g | 18g |
of which Saturates | 3.2g | 5.5g |
Carbohydrate | 1.3g | 2.2g |
of which Sugars | <0.5g | <0.5g |
Fibre | <0.5g | 0.9g |
Protein | 17g | 29g |
Salt | 0.18g | 0.31g |
This pack contains 2 servings |
Categories
Ratings and reviews
Customer reviews (79)
of 14
Delicious
Delicious duck breasts. The cooking times given on the packet are far too long though. First time I bought them, cooked them following the instructions, they were over done. Second time, with reduced oven time, they were perfect. You must leave them to rest for 5 minutes before eating.
Not happy
I have been buying these for a long time, but the last were extremely disappointing. Not cut well, scrappy and much smaller, in fact they did look nice either.
not bad
Very tasty but they are never butchered properly there are always many bits to cut off and are not particularly large portions
Could be better
It was good but not great.
Not as good as they used to be
The meat was tasty in parts, but the breasts were full of nasty chewey bits.
it's no longer a breast but a portion
Clearly a way of dealing with inflation... what used to be two duck breasts are now two portions. not only is the size insufficient but it negatively impacts cooking
of 14