Duck leg, filo pastry - (Flour (GLUTEN) Water, Sunflower Oil, Potassium Sorbate, Calcium Propionate, Vegetable Glycerine, Salt, Maize Starch), butter (MILK), sugar, carrot, red onion, coriander, spring onion, rapeseed oil, salt, pepper, lemongrass, ginger, chilli, plums, 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).
Shredded confit duck leg with Asian style hoi sin vegetables encased in filo pastry, served with sweet chilli & ginger dressing.
Preheat oven to 190 deg. C (fan assisted), remove lid and place parcels onto a baking tray, bake for 12-15 minutes, until pastry is crispy and golden, then simply plate and serve with the dipping sauce.
Store in refrigerator at 5 deg. C or below, use within 3 days.
Not suitable for home freezing.
GLUTEN, MILK, SOY, SOYBEANS, SESAME