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Duck festive box

  • ✔    Whole cooked duck
  • ✔    Sarladaise potatoes (cooked in duck fat)
  • ✔    Ratatouille
  • ✔    Sauce

Preparation

Whole cooked duck

  1. Preheat the oven at 200°C (400°F).
  2. Open the bag, place the duck with its cooking juice in a deep baking pan.
  3. Heat for 30 to 45 minutes in the center of the oven or until the meat is warm (approximately 74°C), to finish place under BROIL to 260°C (500°F) until it skin becomes crispy.*
  4. Reminder: Meat is fully cooked, simply reaheat, crisp the skin and serve.

* Cooking time may vary according to the oven.

Sauce

  • Microwave : Open the bag, pour the sauce in a microwave safe dish and heat on medium 2 to 4 minutes.
  • Stove : Open the bag, pour the sauce in a sauce pan and heat on medium for 2 to 4 minutes, whisking sometimes.

Sarladaise potatoes

  • Oven 
  1. Preheat the oven at 200°C (400°F).
  2. Remove the potatoes and the seasonings from the bag and place them in a deep baking pan.
  3. Heat for 20 to 25 minutes or until the potatoes are warm and crispy.

Ratatouille

Ratatouille can be served either hot or cold. To serve cold, simply open the bag and place contents in a serving bowl.

  • Microwave : Open the bag, pour the ratatouille in a microwave safe bowl and heat on medium for 3 minutes.
  • Stove : Open the bag, pour the ratatouille in a pan and heat on medium for 4 to 5 minutes, whisking sometimes.

Ingredients

WHOLE COOKED DUCK : Duck, water, salt, sugar, spices.

SARLADAISE POTATOES : Potato (water, salt, calcium chloride, disodium EDTA), duck fat, parsley, garlic, salt, spices.

RATATOUILLE : Vegetables (zucchini, eggplant, onion, red pepper, sunflower oil), crushed tomato, water, olive oil, garlic, salt, herbs, spices.

SAUCE : Veal stock, water, white wine (sulphites), mushroom, modified corn starch, veal glace, onion, tomato paste, carrot, celery, leek, cane sugar, sea salt , duck fat, garlic, butter (milk), spices.

Recipes