This is a classic dish from Cuisine Bourgeoise. Free-range duck legs are cooked confit style before being braised in a velvety star anise spiced orange sauce. Needing little more than a silky glass of Pinot Noir and a baguette with plenty of butter, our Duck à L'Orange will make you feel like you're in a French Bistrot in no time. Meatsmith made in Fitzroy, each packet contains 600g of Duck à l'Orange - enough for two people.

Weight / Serving Size 600g Ingredients Duck, Stock (Water, Duck, Chicken, Carrot, Onion, Celery, Thyme) Marmelade, Honey, Sherry Vinegar, Orange, Star Anise, Cinnamon, Cloves, Bay Leaf, Caster Sugar, Spring Onion

Allergens / Dietaries Allergen Declaration Heating / Cooking Instructions Cooking instructions:

Remove the meal from a vacuum bag. Place it in a tray in 180C oven for 25mins or until internal temperature reaches 65C. Alternatively pop in 190-200 degree hot oven in black tray for 30-40 minutes

Storage Method refrigerated