Customer Favourites Large Selection

A bumper selection of our best-sellers

  • Award-winning Minced Steak and Sirloin Steaks
  • Juicy, traditionally made Confit Duck Legs
  • Crisp Alpine Fries
  • Code: D4144
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Sirloin Steaks, 220g each
  • 2 Free-range Confit Duck Legs, 190g each
  • 2 packs Alpine Fries, 200g per pack
  • 2 packs Lasagne, 440g per pack
  • 2 packs Minced Steak, 440g per pack
 
£57.50

All our best-sellers together. From our award-winning Sirloin Steak, Confit Duck Legs and Minced Steak, to our customer-favourite Lasagne and Alpine Fries, this selection is full of delicious meal ideas to keep you eating in style.

 

Cooking Instructions:
 
Sirloin 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.
Free-Range 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.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.

Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
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.
Lasagne
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.

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.
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.

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

Free Range Confit Duck Leg
duck leg, duck fat, salt, pepper.

Lasagne
Please Note: May contain nuts, peanuts & sesame seeds & May contain bonesmeat (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.

Nutritional Information
 
(Typical per 100g)

Sirloin Steak
  • Energy: 814 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Alpine Fries
  • Energy: 967 kJ/231 kcal
  • Fat: 11g, of which Saturates: 4.4g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 3.3g
  • Protein: 2.4g
  • Salt: 1.6g

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

Lasagne
  • 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

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

Storage
 

Frozen-iconFrozen-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