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Orange Duck Dinner For Two

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Moist, tender, flavorful honey orange duck breast stars in this très élégant meal. Paired with creamy, cheesy individual potato gratins and a simple, homey vegetable blend for a satisfying dinner. Finish with a sweet crème brûlée for the perfect end to an elegant meal. C’est magnifique!


Includes:

Honey Orange Duck Breast, two 7 oz. servings
Individual Potato Gratins, 4
Vegetable Medley, 24 oz.
Crème Brulee, two 4.5 oz. ramekins

$74.95

In Stock

Item #: DDN22

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Preparation
Honey Orange Duck Breast: Stove Top: If frozen, defrost in refrigerator overnight. Preheat oven to 400F. Preheat saute pan for 3 minutes on medium heat. Score skin in 1/4" intervals, being careful not to cut into breast meat. Rotate breast and score again, making a crisscross pattern. Place duck skin down in saute pan, cover and cook for 10 minutes. Turn breast over and cook 2 minutes. Transfer duck to a metal baking sheet, skin side up, place in oven and cook for 13 minutes. Allow portion to rest for 2 minutes. Internal temperature should be 165F when cooked. Oven and cook times may vary.
Individual Potato Gratins: Cook from frozen. Preheat oven to 350°F. Place the frozen Individual Potato Gratins on a paper-lined sheet pan in the center of the oven. Bake for approximately 20 minutes or until the top starts to brown.
Vegetable Medley: Cook from Frozen. Conventional oven: Pre-heat oven to 350°F. Remove wrapper. Cover with aluminum foil. Put tray in oven and heat for 45 minutes (internal temperature of at least 165°F). Do not heat tray at temperature over 350°F. Must be heated before consumption. Do not use convection or toaster oven. Microwave is not recommended.
Creme Brûlée: Oven Broil from frozen (preferred method): Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens let broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on positioned oven rack for 3-6 minutes or until top is golden brown. Ramekin and sugar will be hot. Using caution, remove baking sheet from oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy! Thaw and serve (alternative method): Thaw over night or 4-5 hours in refrigerator. Remove seal and plastic lid from ramekin. Serve cold. Sugar packet is not used for this method of serving. Can be topped with berries. Once thawed, may be refrigerated for up to 2 days.
Ingredients

Honey Orange Duck Breast: Boneless Duck Breast, Water, Honey, Contains 2% or less of: Salt, Maltodextrin, Spices, Modified Food Starch, Natural Flavors, Xanthan Gum and Soybean Oil.
Individual Potato Gratins: Cook from frozen. Preheat oven to 350°F. Place the frozen Individual Potato Gratins on a paper-lined sheet pan in the center of the oven. Bake for approximately 20 minutes or until the top starts to brown.
Vegetable Medley: Carrots, Peas, Shallots, Unsalted Butter, Salt and Pepper. Contains: Milk.
Creme Brûlée: Heavy Cream (less than 1% mono and diglycerides, carrageenan), Skim Milk, Pasteurized Egg Yolks, Sugar, Brown Sugar, Natural Vanilla, Starch. Contains: Milk, Eggs. Produced in a facility that uses peanuts and tree nuts

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