Porto cranberry marinated duck breast (325g)

Weight: 325 g

Defrost time: 35 minutes

Internal cooking temperature:

55 °C (131 °F) - rare 

57 °C - 58 °C (134 °F - 136 °F) - rosé 

60 °C (140 °F) - Medium

Preferred cooking method: On the stove or in the oven.

Farm: Élevage Naturel Rougié

Farm Details:  Rougié raises the birds naturally in temperate buildings, well ventilated and regularly cleaned. Animals move freely and have access to fresh water at all times. They are fed vegetable grains and raised without antibiotics, hormones or drugs. Rougié's philosophy is based on respect for animal well-being, artisanal methods, and a passion for their profession shared by the entire team.

Ingredients: Cranberry juice, port, canola oil, dried cranberries, cider vinegar, maple sugar, salt, shallots, pepper, thyme

*Allergens: Sulphites

How to prepare it?

Serve it sliced with a tropical salsa made with pineapple, mango and coriander, and accompany it with basmati rice or quinoa or serve the sliced duck breast with a orange sauce and serve with sautéed vegetables or mashed sweet potatoes.