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Cooked boneless duck breast – Spicy Asian orange sauce

From a Peking duck raised for its meat, naturally fed in exemplary conditions on a healthy diet free from hormones and antibiotics.


Ingredients

Duck, Water, Sugar, Oyster sauce (water, sugar, salt, oyster extract (oysters, salt, sugar)), Orange, Cland vinegar, Ginger, Canola oil, Cornstarch, Chilli paste (chilli, vinegar, Potassium sorbate, Sodium bisulfite, Xanthan gum), Garlic in oil (minced garlic (sulfites), Canola oil, Citric acid water, Sodium benzoate, Potassium sorbate), Soy sauce (water, wheat, soy, salt, sodium benzoate) – Dark soy sauce (water, soy, sugar, salt, wheat flour).

Contains: Wheat, Gluten, Soy, Sulfites, Mollusks.

Always consult the packaging for the latest information.


Benefits

  • Cooked sous-vide at 55 degrees Celsius, in a sauce, ready to serve
  • Easy to prepare
  • Boneless, no waste
  • Very tender, flavorful meat
  • THE local duck!

Our ducks are raised without the use of antibiotics.

They are also raised without the use of added hormones, like all ducks in Canada.


 

Pan fried

Cooking time: 8 minutes

  • Preheat oven to 205°C (400°F).
  • Remove the duck breast from the packaging and pour the sauce into a saucepan. Make checkerboard incisions in the skin without reaching the flesh.
  • Heat an ovenproof frying pan over medium-high heat, place breast skin-side down and cook for 3 minutes.
  • Turn breast over and continue cooking for 2 minutes.
  • Place in oven for 3 minutes. The duck breast should still be pink inside.
  • Remove from oven and place on a board or plate. Cover loosely with aluminum foil for 5 minutes.
  • Meanwhile, bring the sauce pan to the boil. Whisk regularly and reduce to desired consistency. Set aside.
  • Slice duck breast crosswise or serve whole with sauce.

The cooking time is a guideline and may vary depending on several factors: the oven used, the size of the duck breast, the number of duck breasts cooked at the same time, etc.

In the oven

Cooking time: 20 minutes

  • Preheat oven to 205°C (400°F).
  • Remove product from individual packaging.
  • Place on a baking sheet. Bake for 15-20 minutes, turning halfway through.

BBQ

Cooking time: 8 minutes

  • Preheat the barbecue, turning the heat to maximum on one side.
  • Remove the duck breast from the packaging and pour the sauce into a saucepan. Make checkerboard incisions on the skin without reaching the flesh.
  • Place the duck breast, skin side down, on the grill over direct heat (fire side up) and cook for 3 minutes.
  • Turn the duck breast over and continue cooking for 2 minutes.
  • Continue cooking over indirect heat, lid closed, skin side down, for 3 minutes. The duck breast should still be pink inside.
  • Remove the duck breast from the grill and place on a board or plate. Cover loosely with aluminum foil for 5 minutes.
  • Meanwhile, bring the sauce pan to the boil. Whisk regularly and reduce to desired consistency. Set aside.
  • Slice duck breast crosswise or serve whole with sauce.

The cooking time is a guide, and may vary according to several factors: the grill used, the size of the breast, the number of breasts cooked at the same time, etc.

Recipe ideas

Whether it’s for a lightning meal, brunch or to create a sensation, duck is the perfect choice, as it can be adapted to any situation. And it’s always succulent!