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Duck Confit with Hoi Sin Sauce
Presented by
The Pub Food Company

Produced by 
Oliver James

8 x 345g

£3.96 / Portion

£31.70 / Case
£31.70
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A succulent and tender duck leg seasoned with cracked black pepper and citrus zest and cooked slowly in its own juices until ‘confit’.

Served with a separate fragrant Hoi Sin and Spring Onion sauce.

Once reheated in the bag we recommend that the duck leg is flashed under a hot grill or oven to ‘crisp up’ the skin, the sauce can be added.



In our experience:

Duck for the 21st century. With ethnic food being so popular this oriental duck is modern and fun without looking out of place on a more traditional menu.


It's important to 'crisp up the skin' before serving, then add the sauce.  Try with Chinese pancakes or stir fried crispy vegetables.
Product Specification
Product Name
 
Duck Confit with Hoisin Sauce Product Code OJDUHOISIN
Site Address Oliver James Foods
Unit 7
Enfield Industrial Estate Redditch
Worcestershire
B97 6BG
 
Contact Details
 
Name
Position
 
Direct Dial
Fax
 
 
Casey Higgins
Technical Compliance Manager
01527 593 910
01527 596 956
 
Product Description
 
Duck Confit with Hoisin Sauce
Minimum Pack Weight 345g
Saleable Units Per Case 30
Minimum Net Weight Per Case kg
Barcode 05060059065776
Ingredient Declaration (as per label)
Duck Leg (74%), Hoisin Sauce (25%)[Water, Hoisin Sauce (3.1%)[Water, Crushed Yellow Bean [Fermented SaltedSoyabean[Soyabean,WheatFlour, Salt, Water] Soya Sauce[Water, Soyabean, Salt, Wheat Flour] Sugar, Water, Colour (Natural Caramel), Preservative (Potassium Sorbate), Sugar,
Non Brewed Condiment (Acetic Acid, Water), Plum Paste [Plum, Water, Sugar, Citric Acid, Salt], Vegetable Oil, Modified Maize Starch, Onion Powder, Spices, Salt, Colour (Natural Caramel)], Sherry, Redcurrant Jelly [Glucose Syrup, Redcurrant Juice From Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrate), Elderberry Extract], Stem Ginger [Stem Ginger, Sugar, Water], Spring Onion, Plum Sauce [Sugar, Salt, Modified Corn Starch, Natural Caramel, Plum Paste, Acetic Acid, Water, Stabiliser (Xanthan Gum), Sodium Benzoate], Tomato Puree, White Wine, Modified Maize Starch, Butter (contains Salt)(Milk), Chicken Stock [Roast Chicken, Rehydrated Potato, Water, Yeast Extract, Salt, Chicken Fat], Gravy Browning [Water, Natural Caramel Colour, Salt], Salt, Garlic, White Wine Vinegar], Orange Seasoning [Orange Zest, Lemon Zest, Reduced Sodium Salt (contains Potassium Chloride), Black Pepper].
Allergens
 
Contains Wheat, Gluten,Soya
May Contain Mustard, Egg, Milk, Sulphites, Fish, Molluscs, Crustaceans, Celery, Nuts and Sesame
Storage Temperature -18°C or below
Date Marking / Coding Best Before Date - 00/00/00
Julian Coding - E.g. L4001 = 1st Jan 2014
GRN (Internal traceability system) - 00000
Usage Guidelines / Shelf Life Keep frozen at -18°C or below. Before desired use defrost thoroughly overnight under refrigerated conditions, keep chilled at <5°C and use within 3 days.
     

Ingredients
(In descending order)
Description Weight (g) %
Duck Leg 293 73.99
       
Sauce      
Water Mains Supply 37.1 9.4
Hoisin Sauce   12.2 3.1
Sherry   9.9 2.5
Redcurrant Jelly   7 1.8
Stem Ginger In Syrup 8.5 2.2
Spring Onion Sliced 6 1.5
Plum Sauce   6 1.5
Tomato Puree Puree 3.5 0.9
White Wine   3.5 0.9
Modified Maize Starch Resistamyl 1.7 0.4
Butter Contains Salt 1.2 0.3
Chicken Stock   1 0.3
Gravy Browning   0.8 0.2
Salt PDV 0.6 0.2
Garlic Puree 0.5 0.1
White Wine Vinegar   0.3 0.1
       
Seasoning      
Orange Zest 1 0.3
Lemon Zest 1 0.3
Reduced Sodium Salt Contains Potassium Chloride 0.9 0.2
Black Pepper Cracked 0.1 0.0
       
       
 
 
 
Nutritional Information
Nutrient Per 100g Per 345g Source of Data
Energy          Kcal 342 1180 Nutricalc
                           Kj 1394 4810 Nutricalc
Protein 15 51.9 Nutricalc
Carbohydrates 5.2 17.8 Nutricalc
                   Sugars 1.6 5.5 Nutricalc
                   Starch 0.5 1.9 Nutricalc
Fat 28.6 98.6 Nutricalc
             Saturates 8.6 29.7 Nutricalc
Fibre 0.2 0.7 Nutricalc
Sodium 0.3 0.9 Nutricalc
Salt 0.7 2.3 Nutricalc
Moisture 48 165.6 Nutricalc
 
Allergen Information
Allergen / Ingredient Present Y/N If YES please specify Present on site
(Y/N)
Cereals containing Gluten (Wheat, Rye, Barley, Oats, Spelt, Kumat) and products thereof Y Hoisin Sauce Y
Eggs and products thereof N   Y
Milk and products thereof Y Butter Y
Fish and products thereof N   Y
Crustaceans and products thereof N   Y
Peanuts and products thereof N   N
Nuts (Almond, Hazelnut, Walnut, Cashew, Pecan, Brazil, Pistachio, Macadamia, Queensland) and products thereof N   Y
Soybeans and products thereof Y Hoisin Sauce, Soy Sauce Y
Sesame seeds and products thereof N   Y
Mustard and products thereof N   Y
Celery and products thereof N   Y
Lupin and products thereof N   N
Molluscs and products thereof N   Y
Sulphites at concentrations of more than 10mg/kg or 10mg/litre expressed as Co2 N   Y

Dietary Requirements
Is this product suitable for : (Y/N)
Vegetarians N Nut allergy Sufferers N
Vegans N Coeliacs N
Lactose Intolerants N Gluten Free N
 
Microbiological Standards
Organism Target Count (cfu/g) Reject Count (cfu/g)
APC1 <103 104
Enterobacteriaceae <102 103
E.coli <10 10
Salmonella spp. ND in 25g Detected in 25g
Listeria spp ND in 25g Detected in 25g
L. monocytogenes ND in 25g Detected in 25g
S.aureus2 <20 20
Bacillus spp.3 <10    10  
Clostridia spp.4 <10    10  
Yeast/Moulds 5 <10 102
 

 
 
 
Packaging
Inner  
Description Plastic Terrine Mould 513 (Suitable for Food Contact)
Material Plastic
Dimensions -
Recyclable Yes
   
Outer  
Description OJ6
Material Corrugated Card
Dimensions 240L  x 193W x 191H x 403g
Recyclable Yes
Labelling on case / Coding Best Before Date - 00/00/00
Julian Coding - E.g. L4001 1st Jan 2014
GRN (Internal traceability system) – 00000
Ingredient Declaration / Allergens
Case Quantity / Minimum Declared Weight
Barcode
Palletisation 8 layers x 24 cases per layer
 
 

Agreed by Oliver James Foods Ltd
Signed
 
R.West
Print Name
 
Rhiannon West
Position
 
Technical Assistant / Specifications Technologist
Contact No
 
01527 593 910
Date Completed
 
2nd December 2014
On behalf of Oliver James Foods


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