Duck A L'Orange Dinner for Two

Duck A L’Orange:
Original:
Conventional Oven: If frozen, defrost the Duck A L'Orange meal in the refrigerator overnight.
Preheat the oven to 375°F. Remove the gourmet Duck A L'Orange dish from the bag, and place the duck in a shallow baking pan. Bake the French cuisine for 15-20 minutes.
Grill: If frozen, defrost the gourmet duck in the refrigerator overnight.
Over medium heat, place the Duck A L'Orange breast – duck skin side down on the rack – and heat for 10 minutes. Turn the duck over, and heat for an additional five to 10 minutes or until thoroughly cooked.
Revised:
Duck:
Conventional Oven: Thaw overnight under refrigeration. Preheat oven to 375°F. Remove duck from plastic packaging and place in shallow baking pan. Bake for 15 minutes. Optional: Broil for the last 2 minutes for crispy skin. Caution: This can cause dryness so watch closely. Cooking times may vary.
Grill: Thaw overnight under refrigeration. Over medium heat, place duck skin side down on rack and heat for 10 minutes. Turn duck over and heat for an additional 1-2 minutes or until thoroughly heated. Cooking times may vary.
Preferred Cooking Methods if Cooking with Orange Sauce:
Conventional Oven (Preferred): Keep frozen until ready to use. Thaw duck and orange sauce overnight under refrigeration.
Preheat the oven to 375°F. Remove duck from packaging, and place the duck in a greased, shallow baking pan. Cover with half of the orange sauce, bake covered for 12 minutes. Brush duck with remaining sauce (or save and use upon serving) and bake for an additional 3-5 minutes until heated throughout. Cooking times may vary.
Grill: Keep frozen. Thaw duck and orange sauce overnight under refrigeration.
Over medium heat, place the duck skin side down on the rack and heat for 10 minutes. Brush duck with enclosed orange sauce and turn duck over. Grill for an additional 2-3 minutes or until heated throughout. Serve with the remaining orange sauce.

Garlic Mashed Potatoes:
Microwave: Cut 1" slit in film. Microwave on HIGH for 4-5 min., stirring halfway through, or until product internal temperature reaches 165°F. Let stand 1-2 min. before serving.
Oven: Preheat oven to 350°F. Lift one corner of the film to vent and place the tray on a baking sheet. If frozen cook for 20-30 minutes (or 15-20 if thawed), or until fully heated throughout and slightly brown on top. Product internal temperature should reach 165°F. Let stand 1-2 minutes before serving.

Caramelized Onion & Feta Pastry Blossoms: DO NOT MICROWAVE. DO NOT BAKE IN PLASTIC TRAYS. For safety purposes, product must be cooked to an internal temperature of 165°F as measured by a food thermometer.
Conventional Oven: Bake from frozen. Pre-heat oven to 400°F. Place product 1/2 inch apart on a parchment lined baking sheet. Bake on center rack for for 12-15 minutes or until golden brown.

Crème 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 the 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 the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the 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 overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A 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.