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The Bistro Special Orange Duck Dinner

Rich and flavorful French Onion Soup starts off this tres elegant meal. Moist Honey Orange Duck Breast paired with creamy, cheesy Supreme Stuffed Potatoes are a duo made in gourmet heaven. Finish with a sweet creme brûlée for the perfect end to an elegant meal. C’est magnifique!


Includes:




French Onion Soup, two 10 oz. servings


Honey Orange Duck Breast, two 7 oz. servings


Supreme Stuffed Potatoes, two 5 oz potatoes


Crème Brulee, two 4.5 oz. ramekins

$79.95

In Stock

Item #: DDN22

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Preparation
French Onion Soup: Keep frozen until ready to prepare. Remove all packaging. Ensure product reaches a minimum internal temperature of 165°F (74°C). Since individual appliances vary in temperature, these instructions serve as guidelines only. Let stand for 2 to 3 minutes before serving as product is very hot. Conventional Oven (Recommended Method): Preheat oven to 400°F. Place 1 soup, cheese on top, in an ovenproof bowl (300 mL bowl capacity). Heat for 40 minutes or until the cheese becomes golden brown. Microwave Oven: When heated in the microwave, the cheese will become mixed in the soup. Place 1 soup, cheese on top, in a microwave safe bowl (300 mL bowl capacity). Heat on HIGH for 3 minutes. Stir and heat for 2 more minutes. Quicker Oven Method: Preheat oven to 400°F. Place soup, cheese on top, in a bowl suitable for both ovens (300 mL bowl capacity). Heat 1 soup for 3 minutes on HIGH in the microwave oven (1000W). Remove soup from microwave oven; sprinkle about 2 tablespoons of additional shredded Swiss or other firm cheese over top of soup (not included). Heat for 20 minutes in preheated oven or until the cheese becomes golden brown.

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.

Supreme Stuffed Potato: Cook from frozen. Preheat oven to 350°F. Remove plastic from around the container and place on a cookie sheet. Cover in foil and bake for 30 minutes. The remove the foil and bake for an additional 15 minutes. Internal temperature of 158°F or higher must be reached.

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

French Onion Soup: Broth (Water, Roasted Onions, Cooked Vegetables [Carrot, Onion, Celery], Onion Powder, Butter [Cream, Flavoring], Salt, Brown Sugar, Sugar, Corn Oil, Potato Flour, Caramel Color, Flavorings), Onions, Swiss Cheese (Milk & Partly Skim Milk, Cultured Milk, Bacterial Culture, Salt, Calcium Chloride, Microbial Enzyme), Croutons (Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Salt, Sunflower Oil, Yeast), Contains 1,5% Or Less: Enriched Flour (Wheat Flour, Amylase, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yeast Extract, Garlic, Salt, Spices, Cellulose Gum, Fermented Wheat Protein, Maltodextrin. Contains: Wheat and Milk.

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.

Supreme Stuffed Potatoes:Potato, Milk, (Reduced Fat 2% Vitamin A Palmitate, Vitamin D3), Mono and Diglycerides, Sodium and Pyrophosphate, Vitamin C (Ascorbic Acid), Calcium Stearoly -2- Lactylate, Freshness preserved with Sodium Bisulfate and BHT), Bacon (Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrate), Cheddar Cheese (Cheese Cultures, Salt, Enzymes, Annato), Parmesan Cheese (Pasteurized Cows Milk, Cheese Cultures, Salt, Enzymes), Butter, Cream (Milk) Natural Flavorings, Sour Cream (Cultured Cream, Nonfat Dry Milk, Modified Corn Starch, Sodium Carrageenan, Locust t Phosphate, Guar Gum, Gelatin, Bean Gum), Spices, Salt. 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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