Fowl Courses

Specialties

Roasted Stuffed Chicken Thigh with Vegetables


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

4 Uns. (Approx. 150 g / Un.)

CASE:

24 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Oven 200ºC approx.10’


2. Heat & Reduce the juice

Confited Truffle Poulard Ingot


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Piece (300 g)

CASE:

10 Pieces

SALES UNIT:

Box

HOW TO COOK:


1. Non-stick frying pan

Brown the skin 5 – 10´ approx.


2. Oven 200 ºC – 220 ºC approx. 10’

Confited Duck Sheet


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Sheet (720 g)

CASE:

4 Sheets

SALES UNIT:

Box

HOW TO COOK:


1. Cut while cold


2. Non-stick frying pan

Brown the skin 5 – 10’ approx.


3. Oven 200 – 220 ºC approx. 10’

Pickled Free-Range Chicken Breast


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

Tray (Net weight 0,650 kg)

CASE:

6 Trays

SALES UNIT:

Tray

HOW TO COOK:


1. Cut while cold

Temper

 

Canard à la Royale


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

Roll (500 g)

CASE:

5 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Cut while cold


2. Non-stick frying pan

Brown the skin 5’ approx.


3. Oven 200 – 220 ºC approx. 5 – 10’