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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%)
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