Customer Favourites Selection
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Price per kg:
- 2 Ribeye Steaks, 230g each
- 2 Confit Duck Legs, 190g each
- 2 Lasagne, 440g each
- 2 packs Alpine Fries, 200g per pack
Generously cut Ribeye Steaks - winner of a new Great Taste Award; rich Confit Duck Legs; seriously beefy Lasagne and our crispy, crunchy Alpine Fries.
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.
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.
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.
Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
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.
Cooking appliances vary in performance, these are guidelines only.
Ensure the product is thoroughly cooked and piping hot throughout.
Do not reheat once cooked.
Serving Suggestion: Serve hot with fresh bread and crunchy salads or sprinkle with fresh basil leaves and grated Parmesan.
Remove product from packaging before cooking.
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.
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.
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.
In preheated oil at 180°C for 4-5 minutes.
Ensure the product is piping hot throughout.
Do not reheat once cooked.
Confit Duck Legs
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, Beef Glaze (Concentrated Juices of Beef, Corn Starch, Sugar, Salt, Tomato Puree, Onion Concentrate), Red Leicester Cheese (MILK), Cornflour, Red Wine, Garlic Puree, Sugar, Butter (MILK), Salt, Olive Oil, Oregano, Black Pepper, Bay Leaves.
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.
Confit Duck Leg