Heart shaped BBQ duck for 4

Spoil your mom with this heart shaped BBQ duck, served with homemade seasoned fries.

CAD$54.00

More info

This meal contains a heart shaped duck, BBQ sauce, homemade fries and fries seasoning.


Presentation

For 4 people.

Ingredients

Duck: Duck and salt.

Sauce: Maple syrup, brown sugar, apple, ketchup (tomato paste, liquid sugar, white vinegar, salt, onion powder, spices), mustard (vinegar, water, mustard seeds, salt, turmeric, paprika, spices, native flavor and garlic powder), beer, onion, worcestershire sauce (malt vinegar, alcohol vinegar, molasses, sugar, salt, anchovies, tamarind extract, onion, garlic, spices and flavors ), HP sauce (Water, vinegar, glucose-fructose, tomato puree, green molasses, dates, modified corn starch, salt, concentrated orange juice, onions, spices, tamarind extract, concentrated apple juice, garlic, chili peppers, mustard flour, caramel), chemineaud, orange juice, tabasco (vinegar, peppers and salt), chili powder, garlic, bay leaves, salt and pepper.

Fries: Potatoes, duck fat and canola oil. 

Seasoning: Maple sugar and salt.

Conservation

Fresh product, can be kept refrigirated up to 7 days, can be frozen. 

Preperation

Preheat the oven to 425 F. Take the duck chest out of the vacuum bag and place it on a baking sheet. Brush generously with the Pied de Cochon barbecue sauce using a brush or spread carefully with the back of a spoon. Put the duck in the oven for 30 minutes, taking care to spread a layer of sauce every 8 minutes. At this point the duck should be well caramelized.

(You will have leftover sauce for you next feast!) 

Put the oven at 450 F then place the blanched potatoes on a baking sheet. Leave for 30 minutes depending on your oven, or until the color of your fries is golden brown. Once cooked, immediately season with our maple sugar salt.

All of our products may have been in contact with nuts, peanuts and gluten.


This project was funded by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation, as part of the Food Processing: Robotization and Quality System program.