F&co Whole Crispy Peking Style Duck
Shelf Life: Min. 6 Days
We've taken our ever popular whole Free Range Yorkshire Wolds Duck and brined it for 3 days in an authentic mix of classic Chinese flavours including Black Vinegar, Five Spice, Sichuan peppercorns, malt & light soy sauce. The Ducks are left to hang & dry for 48hrs before a low, slow & gentle dry roast followed by a steam cook for 3hrs to ensure the fat is fully rendered whilst maintaining the moisture & flavour of the meat. We've included plenty of British made Pancakes and the all important Hoisin Sauce. All that needs to be added is finely sliced fresh spring onions & batons of peeled & de-seeded Cucumber. This is probably Britain's favourite Chinese meal brought expertly & authentically to you by F&Co.
The Oxygen Sachets within the pack must be disposed of before cooking.