200°C · 20-30 minAllergens
Gluten
Lactose
Selderij
Sulfiet
Mosterd
SojaDuck à l'Orange
Enjoy a 'luxury dining' experience at home with this beautifully seared duck breast, prepared in classic French style with confit orange and fresh thyme. A perfect combination with crispy potato & piccalilly croquettes, braised carrots, and velvety gravy infused with reduced red port and Cointreau. Bon appétit!
Duck breast, potato/piccalilly croquette (mustard, potato, sour cream, wheat flour, celery, white wine vinegar, gherkin, carrot, cauliflower, soy sauce, sugar, corn, chives), yellow carrot, carrot, broad beans, green beans, spinach, leek, white onion, garlic, celery, celeriac, orange, fresh rosemary, thyme, nutmeg, sea salt flakes, tomato purée, Cointreau (orange liqueur), red port, honey, homemade veal stock (contains celery), homemade chicken stock (contains celery), pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Note: the duck cooks quickly in the microwave! Remove the croquettes with baking paper from the dish. Heat the vegetables and orange loosely covered for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Heat the croquettes on baking paper for 1 minute (will not be crispy) and the duck in gravy uncovered for a maximum of 1 minute, until warm.
Oven — 200°C, 20-30 minMarleen's choice
Remove the croquettes with baking paper from the dish. Heat the vegetables and orange covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the croquettes on baking paper for 10 minutes and the duck in gravy uncovered for 6-8 minutes. Prefer the duck medium or well done? Then heat it longer. The flavour changes with longer heating! Disposable containers cannot go in the oven, transfer to an oven dish.