You will need: – 1 small pan, one large pan – 1 middle sized tray or ceramic form for the duck – 1 small tray or ceramic form for the apple – scissors or small knife to open the bags – a few large spoons always come in handy – kitchen towel
First preheat your oven to 180°C and take the duck out of the plastic bag. Approx. 60 min for the whole duck, since it’s already cooked, you only need to heat it up. Check your oven regularly and if you want the skin to be crispy turn on the grill for the last 10 min. Each oven is a little different, so keep an eye on your bird!
Salad – Label A: Remove the lid and turn over the paper cup with the salad inside onto a plate or bowl. Add almond topping. Done!
Main Course – Label C: In the same large pot you used for the soup, make sure you have enough hot water. Don’t let it boil, just simmer at around 80°C. Add all bags labeled C for a minimum of 10 min. Once the duck is ready (see cooking times above) start serving by cutting a small corner of the bag with the pumpkin puree (careful HOT) and squeezing it onto the plate. Cut open the bag with carrots and potatoes and use a spoon to serve onto the plate. Add the duck and finish with the carrot jus. Voilá! If you ordered a whole duck, it’s better to plate it separately and carve before serving.
Dessert – Label D: Once you remove the main course from the oven, place the apple inside – with the wrapping paper and onto a ceramic form or tray and bake for approx. 20 minutes at 180°C. In the meantime you can enjoy your main course. If you prefer hot vanilla sauce, place the vacuum bag labeled D into a pan with hot water for 5-10 minutes. Once baked, take the apple out of the oven and remove the wrapping paper. Place on a plate and serve vanilla sauce (hot or cold). Again you can simply cut a corner of the plastic bag and pour over the apple. Yum!