Preheat heat the oven to 200°C/Fan 180°C/Gas Mark 6.
Score the fat of the duck in a crisscross pattern and season with salt and pepper
Place fillets fat side down on a COLD dry pan and turn to a medium heat. As the pan heats up the fat will start to render from the fillets.
Cook until fat on the fillet is golden in colour (time will depend on the speed of your hob) Turn fillets over and continue to cook for a further 2 to 3 minutes (be sure to save the fat from your pan for wonderful roast potatoes and vegetables)
Place fillets on a roasting tray and cook for a further 10 – 15 minutes.
Remove from oven and allow fillets to rest for 5 minutes before slicing. Ensure product is thoroughly cooked and piping hot throughout, no pink meat remains and the juices run clear. Do not reheat.
Keep refrigerated between 0°C and 4°C. Once opened consume within 24 hours and always by use by date shown. Suitable for home freezing. Freeze as soon as possible after purchase but always by use by date shown. Use within one month of freezing.
Keep frozen at -18°C. Defrost thoroughly in a refrigerator before use. Use within 24 hours of defrosting. Do not refreeze after defrosting.
Nutritional Information (Typical Values per 100g)
Energy 1794kJ/435kcal, Fat 43g, of which Saturates 12g, Carbohydrates 1.0g of which Sugars 0.8g, Protein 10g, Salt 0.84g
Although every care has been taken to remove bones, some small pieces may remain.