Duck leg, duck breast trim, rapeseed oil, salt, pepper, onions, garlic, CELERY, thyme, carrot, smoked bacon lardons, white wine (SULPHITES), chicken stock - (Concentrated chicken stock, salt, sugar, flavourings, yeast extract, chicken fat, potassium chloride, palm fat, gelling agents (xanthan gum, locust bean gum), garlic, carrots, leek, caramel syrup, maltodextrin, parsley, carrot juice concentrate, antioxidant (extracts of rosemary), colour (carotenes), redcurrant jelly (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate), haricot beans, butter beans, cannellini beans (allergens highlighted).
Confit duck leg with smoked bacon lardons, shredded duck, white wine, thyme, garlic and haricot, butter & cannellini beans.
Delicious with crusty French bread!
Cook from frozen - preheat oven to 190 deg. C (fan assisted) / 210 deg. C conventional oven / gas mark 7, pierce film lid several times, place the container onto a baking tray, bake for 35 minutes, then remove the film lid and place back into the oven for a further 10 minutes. Then serve immediately with your favourite accompaniments.
If this product has been defrosted, simply follow the oven instructions and bake for 20 minutes, followed by a further 10 minutes.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 2 days