Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurized & 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