Customer Favourites Selection

All your favourites in one handy box

  • 35 day matured Ribeye Steaks
  • Proper butcher’s Lasagne that cooks from frozen
  • A great value way to get all your favourites
  • Code: D3301
  • Offer code: DR1910
  • Price per kg:
  • Item weight:
  • Servings: 10
Box Contains:
  • 2 Ribeye Steaks, 230g each
  • 2 Confit Duck Legs, 190g each
  • 2 Lasagne, 440g each
  • 2 packs Alpine Fries, 200g per pack
  • 2 packs Minced Steak, 440g each
Plus Free:
  • 8 Pork Sausages, in packs of 4, 280g per pack
  • Meat Perfection Guide
 
Special Price £29.90 Regular Price £59.80
Welfare:Free-range

We’ve put together our best selling customer favourites for you to enjoy. Award winning Ribeye Steaks and Confit Duck Legs, seriously beefy Lasagne and crunchy Alpine Fries.

 

Cooking Instructions:
 
Ribeye Steak
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.
Confit Duck Leg
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.

Chef's Tip:
Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
Lasagne
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.
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.
Alpine Fries
For best results, cook 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 the product is piping hot throughout.
Do not reheat once cooked.
Pork Sausages
Remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling:
Add the sausages to simmering water for:

From frozen: 20 minutes.
From defrosted: 10 minutes

Drain, pat dry, brush all over with oil and fry, bbq or grill for 5-8 minutes.

Alternatively:

Pan Fry:
Heat a little oil in a frying pan.
Cook on a medium heat 18-20 minutes from defrosted.
Turning occasionally.

BBQ:
18-20 minutes from defrosted.
Turn regularly to avoid charring.

Grill:
Preheat grill to medium.
Place sausages on grill rack for 14-18 minutes from defrosted.
Turn occasionally.

This product must be cooked thoroughly prior to consumption.
Minced Steak

Cooking guidelines from defrosted:
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6 - 9 minutes per 440g.
Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.

CHEF's TIP:
For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
May contain nuts, peanuts & sesame seeds.

Confit Duck Legs
Duck Leg, Duck Fat, Salt, Pepper.

Lasagne
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.

Alpine Fries
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.

Pork Sausages
Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.

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

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

Lasagne
  • Energy: 624kJ / 150kcal
  • 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: 4.4g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 0.9g
  • Protein: 2.4g
  • Salt: 1.6g

Lean Minced Steak
  • Energy: 542kJ / 129 kcal
  • Fat: 4.3g, of which Saturates: 1.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 22.5g
  • Salt: 0.2g

Pork Sausages
  • Energy: 1336 kJ / 322 kcal
  • Fat: 27.4g, of which Saturates: 10.1g
  • Carbohydrate: 5.7g, of which Sugars: 0.3g
  • Fibre: 0.3g
  • Protein: 13.3g
  • Salt: 1.75g

Storage
 

Frozen-icon Frozen-icon

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