Confit duck à l’Orange, intense orange duck sauce, pommes Dauphinoises, asparagus and cav nero (GF)- serves 2 people
We have a new iteration of our beloved Confit duck leg! Now with a French touch, we have the confit duck à l’Orange, intense orange duck sauce, pommes Dauphinois, asparagus and cav nero (GF).
Peter Ford Catering is offering pre-prepared restaurant quality meals packaged for two people to be heated in minutes and enjoyed at home.
This is a great way to eat well and support a local business who in turn supports local suppliers and employs local people.
Description of meal
Our take on the French classic, the famous duck à l’Orange.
- Confit duck leg
- Intense orange duck jus
- Pommes Dauphinoises (layered potato)
- Cav nero
Confit duck leg – 12 hr marinated and slow-roasted duck leg
Meals are pre-made and cannot be adapted to suit personal requirements.
To Heat Confit Duck and Dauphinois
Stove: Remove from the bags and place in an oven at 180-200 degrees Celcius until crisp (15 mins for duck and 10 mins for dauphinois).
To Heat Asparagus, cav nero & Dauphinoises (if not placing in oven)
Stove: Immerse bag in boiling water and simmer for around 8 minutes or until heated through, stir and serve.
Microwave: Pierce bag and place in microwave on high heat for 2-3 minutes. Stir and serve.
The Real Meal is fresh and must be refrigerated 0-4 degrees C. The Real Meal is freezable.