Gressingham Duck Legs Frozen 1kg


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Keep frozen -18°C. Defrost duck legs thoroughly in the fridge before cooking. Once thawed keep refrigerated and use within 24 hours. Do not refreeze after thawing. For best before end date, see front of pack.

  • Keep Frozen


Make a meal worth talking about with meaty, succulent Gressingham Duck® 1 Prick the skin and season. 2 Roast for 90 minutes. 3 Ready to serve.

Oven cook

FROM FROZEN: Defrost the duck legs thoroughly before cooking (defrost overnight in the refrigerator. Once thawed keep refrigerated and use within one day). Preheat your oven to 180°C, Fan oven 160°C, Gas Mark 4 and remove all the packaging. Pierce skin all over with a fork or skewer and season with sea salt and black pepper. Place on a wire rack above a roasting tray and cook in the middle of the oven for 90 minutes. Rest for 10 minutes and serve. All ovens vary in performance, this is a guide only.

Typical Values (cooked as instructions) per 100g (cooked as instructions) per average leg
Energy 932kJ/223kcal 1985kJ/475kcal
Fat 13.3g 28.3g
of which saturates 3.9g 8.3g
Carbohydrate 0.5g 1.0g
of which sugars <0.1g 0.21g
Fibre <0.5g 1.1g
Protein 25.2g 53.7g
Salt 0.34g 0.73g