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Ingredients: Duck breast, duck fat, salt, black pepper, thyme, and bay leaf. Storage: In a dry and cool place. Shelf life: 5 years. Presentation: 2-unit can. Preparation: Heat the open can in a water bath until the fat melts. Bake the duck breasts until the skin is golden. Serve immediately with a side of vegetables, potatoes, and apples.
Ingredients: Duck breast, duck fat, salt, black pepper, thyme, and bay leaf. Storage: In a dry and cool place. Shelf life: 5 years. Presentation: 2-unit can. Preparation: Heat the open can in a water bath until the fat melts. Bake the duck breasts until the skin is golden. Serve immediately with a side of vegetables, potatoes, and apples.
