Duck Leg Quarters

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INGREDIENTS

Duck leg quarter portions.

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STORAGE INSTRUCTIONS

Fresh product: Keep refrigerated in original sealed packaging and use within expiry date. Once opened, use within 48 hours. Suitable for home freezing: Freeze on day of purchase.

Frozen product: Keep frozen. Once defrosted, keep refrigerated and cook within 48 hours. Use within one month of freezing. Defrost thoroughly before use. Do not refreeze once defrosted.

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ALLERGENS

N/A

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NUTRITIONAL INFORMATION

AVERAGE VALUES PER 100 g PER SINGLE
250 g SERVING
ENERGY (kJ) 909 kJ 2272.5 kJ
PROTEIN (g) 27 g 67.5 g
GLYCAEMIC CARBOHYDRATE (g) 0 g 0 g
– Total sugar (g)  0 g 0 g
TOTAL FAT (g) 11.4 g 28.5 g
– Saturated (g) 3.0 g 7.4375 g
– Monounsaturated (g) 5.6 g 14.0425 g
– Polyunsaturated (g) 1.9 g 4.74 g
CHOLESTEROL (mg) 114 mg 285 mg
DIETARY FIBRE (g) 0 g 0 g
SODIUM (mg) 110 mg 275 mg

Information for prepared product with skin.
Source: USDA National Nutrient Database for Standard Reference, Release 24 online.

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COOKING GUIDELINES

Final cooking times may vary with portion size. (Cooking times are a guideline only. Remove all packaging.)

Oven Roasted: Approx 1½ hours

  1. Preheat oven to 180°C.
  2. Pat duck leg skin dry with paper towel and place skin side down in a preheated dry pan over a medium heat for 3 – 4 min.
  3. Turn duck legs over and seal the meat side for 1 min.
  4. Place duck legs skin side up in the oven for 40 – 45 min.
  5. Allow to rest for 2 – 3 min before serving.

Serving Suggestion: Serve with duck fat roasted potatoes and a sauce of your choice. Slow roasted duck legs pair well with honey, ginger or soy sauce, or with fruity flavours like plum or orange.

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FOOD FOR THOUGHT

  • While duck is poultry, it is different from chicken and turkey because of its stronger flavour and richer and darker meat. This means that a well-prepared duck leg eats more like beef, and is still pink in the centre when properly cooked.
  • Duck is often considered to be a fatty meat, but nowadays our ducks are bred leaner, with only a thin layer of fat under the skin.
  • Duck is an easy, versatile and delicious alternative to include in a well-balanced diet. Use to replace pork, beef or chicken in any favourite recipe.