About ten minutes in simmering water: the duck breast comes out tender, smoked, and wisely spiced, ready to serve.
Les Canardises is the family farm and cannery that Yolande and Pascal Klein founded in 2003 in Saint-Ferréol-les-Neiges, now assisted by their children Camille and Pierre. The ducks are raised outdoors, without growth hormones or antibiotics, and then processed on-site using methods inspired by French tradition. The duck breast is prepared here in the style of Montreal smoked meat.
Format: 600 g can.
Ingredients: whole mulard duck breast produced on the farm, water, Guérande fleur de sel, spices (contain mustard), celery, smoke.
Allergens: contains mustard.
Usage suggestion: heat it directly in the can, in a pot of simmering water, for about 10 minutes, or empty the contents of the can into a pot and heat gently. Serve with rye bread, mustard, and pickles. Shredded, it also tops a warm salad, a pizza, or poutine.
Storage: refrigerate after opening.
Origin: raised and cooked on the farm, in Saint-Ferréol-les-Neiges, in the Capitale-Nationale.
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