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If your dinner routine needs an injection of excitement, look no further. Our succulent duck breast is cooked sous vide to tender perfection, then finished with a tangy Asian-style glaze. An excellent source of iron and protein, serving this smart choice is as easy as ordering and reheating. Pair with steamed rice and vegetables, or thin-cut crunchy vegetables and steamed bao.
The sous vide method, pioneered in France by Cuisine Solutions Chief Scientist Dr. Bruno Goussault in 1971, ensures a tender, juicy meat and flavors that sing.
0g Trans Fat Per Serving | Good Source of Iron (20%)
What goes into it, what you get out of it, and how to heat it for best results.
The sous vide slow-cooking method locks in the nutrients found in our premium ingredients.
Conventional oven, microwave or water bath—here are the times and temperatures you need.
High Protein or Low Sodium, Vegetarian or Vegan, our dishes all have certain qualities you should know about.
Serving Size 1 Portion (170g) | Servings Per Container 2
Calories from Fat 190
Marinated Duckling Breast (water, salt, sodium phosphate, onion powder, autolyzed yeast, dried torula yeast, garlic powder, corn starch, spices, soy oil, dehydrated bell peppers, paprika, caramel color, spice extractive), Char Siu Sauce (sugar, water, salt, fermented soybean paste (water, salt, soybean, wheat flour), honey, soy sauce (water, salt, soybean, wheat flour), malt syrup (from wheat), modified corn starch, garlic, spices, acetic acid, FD&C red No. 40).
|Amount per Serving||%DV*|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|2,000 Calorie Diet|
|Total Fat||Less than||65g|
|Saturated Fat||Less than||20g|
|2,500 Calorie Diet|
|Total Fat||Less than||80g|
|Saturated Fat||Less than||25g|
36-38 minutes at 350°F
6-8 minutes (1100 watts)
40-45 minutes at 140°F
18-20 minutes at 350°F
2-3 minutes (1100 watts)
38-42 minutes at 140°F
|from frozen||36-38 minutes at 350°F||6-8 minutes (1100 watts)||40-45 minutes at 140°F|
|from thawed||18-20 minutes at 350°F||2-3 minutes (1100 watts)||38-42 minutes at 140°F|
20% Per Serving
22g of Protein Per Serving
0g Trans Fat Per Serving
Excellent quality, very nice sauce , good value
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."