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Gressingham Duck Breasts340g
340gItem price
£7.50Price per unit
£22.06/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180˚C, gas mark 4. Score the fat on each duck breast in a criss-cross pattern; season. Heat a frying pan and dry-fry the duck breasts, skin-side down, over a low-medium heat for about 8 minutes, until the fat is crisp. Turn and cook for another 2 minutes, then transfer to a baking tray, skin-side up, and roast for 10 minutes.
Meanwhile, put the noodles in a heatproof bowl, cover with just-boiled water and set aside for 10 minutes. Combine all the dressing ingredients in a bowl. Rest the duck breasts for 5 minutes, then slice. Drain the noodles, refresh under cold running water and drain again. Toss with the vegetables, herbs and dressing, divide between plates and top with the sliced duck.
Typical values per serving when made using specific products in recipe
Energy | 2,316kJ/ 552kcals |
---|---|
Fat | 23.4g |
Saturated Fat | 5.2g |
Carbohydrates | 37.8g |
Sugars | 14.2g |
Fibre | 3.9g |
Protein | 47.5g |
Salt | 3g |
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