Customer Favourites Selection

Find out why these are favourites with customers, Food Critics and Chefs

  • Award-winning Ribeye Steaks and Confit Duck Legs
  • Best-selling Lasagne and Alpine Fries
  • Over 17,000 5-star reviews
  • Code: D5374
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Ribeye Steaks, 227g each
  • 2 Free-range Confit Duck Legs, 190g each
  • 2 Lasagne, 440g each
  • 2 packs of Alpine Fries, 200g per pack
Special Price £30.00 Regular Price £45.00

We've put together this selection of dishes which are consistently favourites. You don't have to take our word for it - between them, they've garnered over 17,000 five-star reviews from our customers, two highly coveted Great Taste Awards from discerning Food Critics, and some are in demand by Chefs at Michelin-Starred restaurants around the world.

Our succulent, grass-fed British beef Ribeye Steaks are hand-prepared by our experienced Butchers to the highest specification and our rich Confit Duck is hand-crafted in the traditionally way for a fully-flavoured, authentic taste of classic French cuisine. We've made our Lasagne to an old Italian family recipe and our Alpine Fries are famously delicious - soft hash-brown style potato on the inside and a crisp golden outside.

Find out for yourself why Chefs, Food Critics, and our customers all agree. 

Cooking Instructions:
Ribeye Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Free-range Confit Duck Leg
Cooking guidelines from defrosted: defrost in original pack in the refrigerator for 24 hours. Ensure thoroughly defrosted before cooking/reheating.

Pan fry: heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.

Oven: preheat oven to 200°C / fan 180°C / gas 6. Lift the duck legs out of the fat, wipe off most of the excess with kitchen paper. Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Chef's tip: keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
Cooking guidelines: this product is not suitable for microwave cooking. Remove film and place the Lasagne in its tray on a baking tray. Cook in a preheated oven at 200°C / fan 190°C / gas 6 until piping hot for:

From defrosted: 30-35 minutes
From frozen: 50-55 minutes

Remove from the oven and allow to stand for 5 minutes before serving.

Ensure product is fully cooked & piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Alpine Fries
Cooking guidelines from frozen: remove product from packaging before cooking.

Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.

Deep fry: in preheated oil at 180°C for 4-5 minutes.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Free-range Confit Duck Leg
Duck leg, duck fat, salt, pepper.

Meat (30%) (beef 20%, pork 10%), water, tomato (13%), pasta (durum WHEAT semolina, water, EGG), tomato puree, mature cheddar cheese (MILK), onion, MILK powder, red Leicester cheese (MILK, colour: annatto), red wine, beef glaze [concentrated beef juice, corn starch, sugar, salt, tomato puree, onion concentrate], modified maize starch, garlic, sugar, butter (MILK), olive oil, salt, oregano, black pepper, bay leaves. May also contain nuts, peanuts & sesame seeds.

Alpine Fries
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.

Nutritional Information
(Typical per 100g)

Ribeye Steak
  • Energy: 1052 kJ/253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Free-range Confit Duck Leg
  • Energy: 1234 kJ/297 kcal
  • Fat: 23.7g, of which Saturates: 7.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.5g
  • Salt: 1.41g

  • Energy: 624 kJ/150 kcal
  • Fat: 8g, of which Saturates: 3.9g
  • Carbohydrate: 9.3g, of which Sugars: 3g
  • Fibre: 0.7g
  • Protein: 9.7g
  • Salt: 0.6g

Alpine Fries
  • Energy: 967 kJ/231 kcal
  • Fat: 11g, of which Saturates: 1g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 3.3g
  • Protein: 2.4g
  • Salt: 1.6g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours