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The Bistro Special Orange Duck Dinner for Two

Item #: DDN22
$79.95
Serves up to 2

The Bistro Special Orange Duck Dinner for Two

$79.95

Overview

C’est magnifique!

Includes:
2 - French Onion Soup (10 oz. each): is full of sweet onion and rich, savory broth, and then topped with croutons and oozing cheese
2 - Honey Orange Duck Breast (7 oz. each): moist, tender, flavorful White Peking duckling breast is marinated with a secret blend of orange, honey, and spices
2 - Individual Potato Gratins: are individually portioned, imported from France, and are creamy, cheesy, and rich
2 - Crème Brûlée: individual sweet, creamy custard with a crunchy, caramel topping in ready-to-bake ramekins

 

This item is sold out. We apologize for the inconvenience. 

French Onion Soup: Keep frozen until ready to prepare. Remove all packaging. Ensure the 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 the 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 the refrigerator overnight. Preheat oven to 400°F. Preheat saute pan for 3 minutes on medium heat. Score skin in 1/4" intervals, being careful not to cut into the 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 the breast over and cook for 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 165°F when cooked. Oven and cook times may vary.

Individual Potato Gratins: Cook from frozen.
Preheat oven to 400°F. Place the frozen Potatoes Au Gratin on a paper-lined sheet pan in the center of the oven. Bake for approximately 20-25 minutes or until the top starts to brown.

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 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.

Overview

French Onion Soup: Broth (water, fried onions [onion, canola oil], cooked vegetables [carrot, onion, celery], sunflower oil, salt, onion and carrot powder, yeast extract, brown sugar, sugar, canola oil, roasted malted barley, flavor), Onions, Swiss cheese (milk, salt, bacterial culture, microbial enzyme, calcium chloride, cellulose), Croutons (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, sunflower oil, yeast, salt, ascorbic acid), Contains 1.5% or less: enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yeast extract, garlic, salt, spices, cellulose gum.

CONTAINS MILK, WHEAT. MAY CONTAIN SOY.
Contains bioengineered food 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: Precooked Potatoes (Potatoes, Salt), Cream, Water, Emmental, Dehydrated White Sauce (Whey, Modified Potato Starch, Modified Cassava Starch, Lactose, Salt, Skim Milk Powder, Spices [pepper, Nutmeg]), Egg Yolk, Potato Starch, Lactose And Milk Proteins, Natural Flavor, Thickener: Xanthan And Guar Gum, Dehydrated Garlic.
Contains: Milk, Egg.
May Contain Traces Of Wheat, Fish & Soybeans


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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