Slow cooked duck legs with port & orange sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 169 kcal | 8% |
| Fat | 10.5 g | 15% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 2.9 g | 1% |
| of which sugars | 2.0 g | 2% |
| Fibre | 0.18 g | — |
| Protein | 15.7 g | 31% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Duck Legs (76%) Port and Orange Sauce (22%) Cracked Black Pepper Sea Salt. • 4 PORT AND ORANGE SAUCE contains Water Onions Chicken Stock (Water Chicken Bones Onions Carrots Leeks Parsley Garlic White Peppercorns Bay Leaves) Ruby Port (contains Sulphites). Duck Stock (Water Duck Bones Carrots Onions Tomato Purée. Dried Oregano Dried Thyme Ground Black Pepper Bay Leaves Garlic) Concentrated Orange Juice Cornflour Unsalted Butter (Milk) Rapeseed Oil Demerara Sugar Sugar Salt Roasted Garlic Purée Dried Porcini Mushrooms Concentrated Redcurrant Juice Orange Zest Thyme
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Duck legs”: 4.68 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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