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Ten minutes in simmering water: the duck breast comes out tender, smoky and nicely spiced.
Les Canardises is the family farm and cannery that Yolande and Pascal Klein founded in 2003 in Saint-Ferréol-les-Neiges, today with their children Camille and Pierre alongside them. The ducks are raised outdoors, with no hormones or antibiotics, then processed on site using methods inspired by French tradition. Here the breast is prepared Montreal smoked meat style.
Format: 600 g.
Ingredients: whole Mulard duck breast raised on the farm, water, fleur de sel de Guérande, spices (contain mustard), celery, smoke.
Allergens: contains mustard.
Serving suggestion: reheat the product in its pouch, in a pot of simmering water, for about 10 minutes. Serve with rye bread, mustard and pickles. Shredded, it also tops a warm salad, a pizza or a poutine.
Storage: refrigerate after opening.
Origin: raised and cooked on the farm, in Saint-Ferréol-les-Neiges, in the Capitale-Nationale region.
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