Duck breast, duck leg, filo pastry - (Flour (GLUTEN) Water, Sunflower Oil, Potassium Sorbate, Calcium Propionate, Vegetable Glycerine, Salt, Maize Starch) butter (MILK), Chinese five spice, sweet potato, carrot, red onion, broccoli, green beans, pak choi, rapeseed oil, salt, pepper. Sauce – sugar, plums, lemongrass, ginger, chilli, gluten free SOY sauce, lime, sweet chilli sauce - (sugar, water, corn syrup solids, salted chili pepper (chili, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), hoi sin - (sugar, Water, Fermented Soybean Paste 15% (Water, Salt, SOYBEANS, wheat (GLUTEN) Flour), Salt, Corn Starch, Dried Sweet Potato, Rice Vinegar (Water, Rice, Sugar, Salt), Dehydrated Garlic, SESAME Paste, Spices, Salted Chili Peppers) (allergens highlighted).
Asian Duck Duo
Chinese five spice marinated breast & confit shredded leg filo pastry parcel with Asian style vegetables, and a plum & hoi sin sauce.
Preheat oven to 190 deg. C, remove film lid & sauce pot, place duck container onto a baking sheet and bake for 10-12 minutes for pink or 15 minutes plus for cooked through, remove from oven, and rest.
For the sauce – microwave on full power for approx. 45 seconds until bubbling hot or for conventional hob, pour into a pan and heat until bubbling hot. Spoon the sauce onto your warmed serving plate, place the Asian vegetables into the centre of the plate, the duck parcel to one side and the duck breast to the other side.
Store in refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing.
GLUTEN, SOY, MILK, SESAME