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Duck Confit Candle Light Box / Full Course

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Weight: 1.9kg

$64.00

Ready to Eat
Serves 2 - 3   Skill: Sous-Chef   15 to 30 mins
Use up to 1280 points to purchase this product!

Restaurant style duck confit rendered in its own fats, tasty and juicy, ready to eat within 20 minutes!

Full course fine dining ready to eat meals perfect for 2-3 pax! The only romantic candle light box you need, a fancy dining treat for you and your loved ones.

Reaping the joy of simple cooking and indulge in pleasurable fine dining dishes while leaving the cleaning to a minimal.

Whats included:

Appetiser for Sharing:

  1. Naturally Smoked Duck Breast 170-200g
  2. Italian Arrabbiata Seafood Stew (includes prawns, clams and half shell mussels) 450g
  3. Garlic Bread for dipping or on its own 260g

Main Course:

4. x 2 Duck Leg Confit set including mashed potato and premium brown sauce 470g

Heating instructions can be found below under descriptions.

Halal certified.

SKU: KC11045 x2, KC11004DB, KS40005-SB, BR03GB Categories: , ,

Heating Instructions:

Smoked Duck Breast:
Cold dishes
Thaw Smoked Duck Breast to room temperature. Slice, then serve. Can be used in salads, pasta / pizza toppings, sandwiches, pies, savoury tart fillings, etc.
OVEN – FOR BEST RESULTS Pre-heat oven to 190°C. Remove Duck from pack & place skin side up on a lined baking tray. Bake for 10 to 12 mins.
MICROWAVE Remove Duck from pack and place skin side up on a plate and microwave on high for 3 mins. Allow to rest for 1 min before serving.
Ingredients Duck meat, salt, sugar, white pepper, monosodiumglutamate, oil. Keep frozen: (-18°C)

Italian Arrabbiata Seafood Stew (includes prawns, clams and half shell mussels):
Boil: Bring a pot of water to boil. Turn off the heat and place the Italian seafood stew (with the pack) into the pot, cover with a lid and leave it for 5-7mins.

Garlic Bread:
OVEN Pre-heat oven to 200°C. Lay the slices on a baking tray lined with a baking rack or parchment paper. Bake for 6 mins or until sides turn golden brown.
Ingredients Bread, garlic, herb, butter Keep frozen: (-18°C)

Duck Leg Confit:
Preheat the non-stick pan, maintain at medium-high heat. Remove duck leg from the pack. First, pan-sear skin side down for 2-3 mins until crust is golden brown. Turn over and repeat for 2-3mins.

Sauce and Mashed Potatoes:
Bring a pot of water to boul. Turn off the heat and place both sauce and mashed potatoes (with the pack) into the pot, cover with a lid and leave it for 15-20mins.

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