|SMALL (2 MARYLANDS)|
Serve with a green leaf or the Puy lentil salad with roast beetroot, walnuts and goats cheese, or with roast potatoes and a fruit chutney or quince paste melted into a quick cheaty sauce.
LOW CARB - ditch the potatoes and amp up the leaves - a mixture of watercress, radicchio, finely sliced fennel and rocket would be fantastic.
Frozen product. Once defrosted, reheat and consume within 14 days.
TO COOK: Defrost fully before cooking. Place duck pieces in a preheated 180C oven for 10 minutes, then flash under the grill to crisp up the skin; alternatively, pan fry in a dry, non-stick frying pan for 5 minutes on the skin side, then 3 minutes on the other, till heated through and browned.