Duck with porcini mushrooms
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  • Duck with porcini mushrooms
  • Duck with Porcini Mushrooms

Sterilised meals

Duck with ceps

La Cuisine Plaisir
SA-04-08
La Cuisine Plaisir

This poultry in sauce consists of a good duck leg to complement with the accompaniment of your choice: rice, potatoes, pasta or legumes. Enjoy at home, at the office or in a camper van.

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€8.53 inc. VAT
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Description

Duck lovers will be delighted with this recipe for meat in sauce. Our caterer has cooked duck legs with ceps and a good Bordelaise sauce (with red wine, onions, carrots, garlic, thyme, bay leaf, salt and pepper; contains sulphites and wheat flour). This is a great base for a successful dinner. All you need to do is pair it with the starch or legume of your choice.

This dish keeps for three years after its production date at room temperature. You can store it in your cupboard and enjoy it on days when you're short of meal ideas: clever!

- Traditional recipe cooked by an artisan from the South of France
- 350 g of meat in sauce for 450 Kcal, a good base for a complete meal
- Prepare in a bain-marie or heat the food directly in the microwave or in your pan



Ingredients: Duck leg (60%), rehydrated ceps (5%), Bordelaise sauce (red wine (sulphites), water, onions, carrots, garlic, wheat flour), salt, pepper, thyme and bay leaf

Allergens: Gluten (wheat), sulphites
Storage instructions: Keep at room temperature, in a dry place. You can add a side dish such as rice, for example.

Preparation instructions: 1. Place the pouch in a pan of simmering water - 2. Leave to heat for 10 minutes - 3. Open the pouch, serve and enjoy

Nutritional values

Composition Per 100g Per product
Energy value in Kcal 129 450
Energy value in Kj 540 1874
Lipids (g) 3.5 12.2
Of which saturated fats (g) 6.6 7.5
Carbohydrates (g) 1.7 5.9
Sugar (g) 0.3 1
Fibre (g) 4.9 0.4
Proteins (g) 13 35
Salt (g) 0.05 0.52
Weight without packaging (g)
350
Weight with packaging (g)
380
Preparation time (min)
10
Number of portions
1
Shelf life (from date of manufacture)
1 year
Preparation type
Cooked and sterilised
Type of cooking
French
Diet
100% Natural, Low salt, Low sugar
Country of origin
France
Ingredients
Duck leg (60%), rehydrated ceps (5%), Bordelaise sauce (red wine (sulphites), water, onions, carrots, garlic, wheat flour), salt, pepper, thyme and bay leaf
Preparation method
1. Place the pouch in a pan of simmering water
- 2. Heat for 10 minutes
- 3. Open the pouch, serve and enjoy
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