Today Gourmet Foods NC - Fully Cooked Roasted Half Duck (6-12/14oz Portions)

About this item

• WHAT’S NOT IN THE PACKAGE. Hormones, antibiotics, or gluten. Your Today Gourmet roast duck comes from ducks raised by a U.S. grower leading the way in science-based duck care principles
• HOW YOUR DUCK ARRIVES. Ready to impress. Oh, that’s not what you meant? Today Gourmet roast duck is flash frozen, and each individual portion is vacuum sealed for premium freshness. It arrives in an insulated box with dry ice. Interested in learning more about the benefits of flash freezing? We’ve got a bullet point for that (keep scrolling).
• HOW TO PREPARE. Keep your duck frozen until you’re ready to use. For best results, thaw in the refrigerator overnight. Once thawed, you have options. Eat it cold. Bake it. Grill. Air fry. Don’t like washing dishes? We recommend sous vide. Just pop it in boiling water in its vacuum sealed package and heat it up.
• ABOUT TODAY GOURMET. We are a small, family-owned business with 30+ years of experience in the food industry. We know and love food. We only source the best products we can find and put an emphasis on working with family-owned businesses across the U.S. If we won't put it on our table, we won't put it on yours!
• WHAT’S INSIDE THE BOX. An effective approach to ensuring your culinary skills receive praise. To put it differently, it’s Today Gourmet’s pre-cooked roast duck. Each purchase comes with six (6) portions weighing 12-14 ounces each. You aren’t just getting one duck — you’re receiving three, with legs and rib meat, cut in half, partially deboned, gently seasoned, and completely cooked. You can anticipate a total of 9 to 13 servings, based on the size of the portions. If you plan on making it your primary protein, aim for about 9 servings.
• THE FLASH FREEZING DIFFERENCE. Flash freezing uses extremely cold temperatures to rapidly freeze foods. The process is much faster than traditional freezing and locks in freshness, taste, and quality by minimizing ice crystal formation. (Fast forward through the cellular-level science.) Thanks to the smaller ice crystals, the food — when thawed — maintains its structure, moisture content, and texture.