Sous Vide entrees are oven roasted and infused with our premium Classic Demi Glace then slow braised for hours to achieve a perfect profile every time. These fully cooked, boil-in-a-pouch menu classics go from pouch to plate in 10-30 minutes.

Fresh White Pekin duckling leg quarters are hand-seasoned, oven-roasted and braised in our Demi Glace de Poulet accented with our fresh-ground four-peppercorn blend and dried Door County cherries.

• (4) Duckling Leg Quarters 14/17oz Pouches (2- leg quarters per pouch). Serves 1-2 per pouch. Individually cooked, sealed and quick frozen.
• All prices are subject to change depending on market and availability. Product weights vary and are estimated for shipping purposes.

• From Thawed: Place thawed product in a pot of boiling water in the bag. Cook for 10-13 minutes, or until an internal temperature of 165°F, remove from bag and serve.

• From Frozen: Place frozen product in a pot of boiling water in the bag. Cook for 16-18 minutes, or until an internal temperature of 165°F, remove from bag and serve.

• STEAMING: Place thawed product in a steamer in the bag. Cook for 10-13 minutes, or until an internal temperature of 165°F, remove from bag and serve.

• After entree is hot, open bag and place portion on plate. Then close top of bag and shake to emulsify/thicken the sauce. BEST RESULTS ARE FROM DEFROSTED PRODUCT.