Feefo Platinum Winners

Customer 5 star Feefo favourites

  • Steaks, burgers, lasagne and more
  • Including free-range confit duck legs
  • Consistently voted favourites by our customers
  • Code: D3466
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Ribeye Steaks, 230g each
  • 1 Minced Steak, 440g
  • 2 Free-range Confit Duck Legs, 190g each
  • 2 Lasagne, 440g each
  • 6 Pork Sausages, 420g pack
  • 2 Classic Steak Burgers, 300g pack
  • 1 pack Smoked Streaky Bacon, Dry-cured, 200g

With everything from Confit Duck Legs to Aberdeen Angus Burgers (not to mention some serious grass-fed Ribeye Steaks), you'll soon see why our customers have voted us as Feefo Platinum Trusted Service Award winners!


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.
Minced Steak
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!
Confit Duck Leg
Defrost in original pack in the refrigerator for 12 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.

Chef's tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
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.
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 defrosted:
10 minutes
From frozen: 20 minutes 

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

Alternative cooking methods:

Pan fry: Heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.
BBQ: 18-20 minutes from defrosted, turn regularly to avoid charring.
Grill: Preheat grill to medium. Grill for 14-18 minutes from defrosted, turning occasionally.

This product must be cooked thoroughly prior to consumption.
Classic Steak Burgers
Fom defrosted about 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil.

Cook the burgers for 3-3½ minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.

This product must be cooked thoroughly prior to consumption.
Smoked Streaky Bacon
Defrost in a refrigerator thoroughly before cooking. Remove all packaging. Pre heat frying pan to medium. Add bacon and fry for 4-5 minutes, turning halfway.
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

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 eef juice, Corn starch, Sugar, Salt, Tomato puree, Onion concentrate], Modified maize starch, Garlic, Sugar, Butter (MILK), Olive oil, Salt, Oregano, Black pepper, Bay leaves.

Pork Sausages
Pork (80%), Water, Rusk (Fortified WHEATflour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasonings (Salt, Fortified WHEATflour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground spices (White Pepper, Nutmeg), Flavourings, Antioxidant: Sodium ascorbate). Filled into natural pork casings.

Smoked Streaky Bacon
Outdoor bred British Pork belly (97%), Sea salt, Preservative: Sodium nitrite, Antioxidant: Ascorbic acid

Nutritional Information
(Typical per 100g)

Ribeye Steak 230g

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

Minced Steak 440g

  • Energy: 853kJ / 205kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g

Confit Duck Leg

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


  • 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

6 Pork Sausages

  • Energy: 1336kJ / 322kcal
  • 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

2 Classic Steak Burgers

  • Energy: 881kJ / 212kcal
  • Fat: 15g, of which Saturates: 5.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.7g
  • Salt: 0.16g

Diced Fillet Steaks

  • Energy: 757kJ / 181kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 5g
  • Protein: 20g
  • Salt: 0.13g

Smoked Streaky Bacon

  • Energy: 1114kJ / 268kcal
  • Fat: 20.1g, of which Saturates: 7.2g
  • Carbohydrate: 2.3g, of which Sugars: 0.1g
  • Fibre: 0.8g
  • Protein: 19.1g
  • Salt: 3.4g


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