Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurized & frozen
Delivery Frozen
Wine Pairing: Light red and soft tannin red Chateau Petit Village 2006 or medium to full bodied Cote Rotie, Brune et Blonde 2004/7
Weight: 200 grams + duck fat
Serving: 1 person
Ingredients: Duck leg, duck fat, bay leaf, pepper, nitrite salt, seasoning
Store: Frozen at -12℃ to -18℃
Shelf live: 1 year frozen (from production)
In oven and grill
- Set the oven temperature at 180°c
- Open the pouch, transfer to baking tray, we suggest to add slice of potato below the duck legs
- Bake for 15 to 20 minutes, until skin get crispy
- Remove from oven and serve.
_________________________________________________________________
Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
_________________________________________________________________
*Photos are for illustration only. Garnishes, decoration, tableware are not included
_________________________________________________________________
Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore.
Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting.
Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences.
You can follow him on youtube or instagram: @Chefjulienbompard