C 111078
Gressingham British Red Tractor Skin On Duck Legs
Try marinating in star anise, five spice, soy sauce and olive oil before slow cooking. 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.
Ingredients:
Fresh Duck Legs
Allergens are shown in Bold
Contains: None of the 14 Food Allergens
| Energy (kcal) | 287 |
| Energy (KJ) | 1207 |
| Protein (g) | 32.3 |
| Carbohydrates (g) | 0.6 |
| Of which sugars (g) | 0.1 |
| Fat (g) | 17.5 |
| Of which saturates (g) | 4.5 |
| Fibre (g) | 0.5 |
| Salt (g) | 0.4 |
Cooking instructions
All cooking appliances vary in performance, these cooking instructions are guidelines only.
Product Disclaimer
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