Welcome! Log in or Register

Gressingham Duck Legs

  • image
1 Review

Brand: Gressingham Foods / Type: Meat

  • Write a review >
    How do you rate the product overall? Rate it out of five by clicking on one of the hearts.
    What are the advantages and disadvantages? Use up to 10 bullet points.
    Write your reviews in your own words. 250 to 500 words
    Number of words:
    Write a concise and readable conclusion. The conclusion is also the title of the review.
    Number of words:
    Write your email adress here Write your email adress

    Your dooyooMiles Miles

    1 Review
    Sort by:
    • More +
      01.10.2009 21:52
      Very helpful
      (Rating)
      4 Comments

      Advantages

      Disadvantages

      A great poultry thats great for special occasions

      I love duck. Crispy Aromatic, a l'orange, roast, pan fried (how many other ways are there to fry something? Can you fry with a plate? I mean!) any which way, I love duck.

      And yet, I'd never cooked it myself.

      On a trip round Sainsbury's, I decided to pick up some duck for a good Friday Night meal. In the poultry fridge, along side the chickens, there was a selection of ducks. A crispy aromatic duck (ready to cook, in a foil tray), duck legs (pack of two) and duck breast (packed singly)

      At around £8 per breast, I went for the pair of legs for £2.98. Bargain!

      On the underside of the cellophane seal, they include cooking instructions. Great for those that have never cooked it before. However, you have to unseal the pack to be able to read them. Not so smart!

      Cooking is dead easy, and takes an hour and fifteen minutes in total. Season them, place them on an oiled tray, and bake for 45minutes on 200C/ 400F/ Gas6. Turn the temp down to 155C/ 300F/ Gas2 for another 30minutes.

      When I removed them, I feared I'd over cooked them. The skin looked crispy and dry. I needn't have worried. Underneath the tasty crispy skin lay moist yummy meat. It tasted just as good as any duck I'd had in a restaurant.

      Duck is known for being a high fat meat - which is why you cook it for so long, the fat keeps it moist - so although I (and Mr M) loved it, duck will remain a special occasion meal. The last thing I need is a few ducks sitting on my hips quacking at the cakes on my belly!

      Comments

      Login or register to add comments