Duck Suprême with Cep Mushrooms
A delicious French classic - pieces of succulent duck meat cooked with cep mushrooms, in a deliciously creamy sauce with potatoes and carrots.
How to prepare:
Heat on a low heat for 15-20 minutes, on the hob or in a bain marie.
Potato, duck meat 23%, water, cream, onion, rehydrated cep mushrooms 2.2%, carrots, duck fat, modified corn starch, mushrooms, salt, flavouring (celery, mustard), chicken meat and fat, powdered milk, garlic purée (rehydrated garlic, salt, preservative: sulphites), herbs and spices, dehydrated butter, potato starch, potato and wheat maltodextrines, shallot, tomato, gelatine, sugar, beef extract, grapeseed oil.
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