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Coq au canard aux canneberges et pommes
Coq au canard aux canneberges et pommes
$52.00

Coq au canard with cranberries and apples

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Only left in stock

Coq au canard with cranberries and apples

- box of 12 frozen and vacuum-sealed units
- half box of 6 frozen and vacuum-sealed units

Our chicken stuffed with duck and pork is made with the highest quality grain-fed pork and chicken, sourced from Quebec producers. A true symphony of flavors and textures come together to create a most extraordinary trifecta thanks to its delicious proteins and complementary fruits. This is a meal you won't soon forget!

Our grain-fed chicken is naturally tender and is stuffed with tasty pieces of pork and duck, all topped with juicy apples, onions and cranberries. The bright red of the cranberries adds a pop of vibrant color and aesthetic, and their natural tartness balances perfectly with the sweetness of the apples and onions. Let's add to this sweet harmony for the taste buds, an aromatic blend of cinnamon, cloves and garlic which envelops the protein and the flavor of the fruits beautifully, without forgetting a small dose of salt, pepper and a final touch of Worcestershire sauce. This is a dish that is bathed in an abundance of exceptional aromas, with each bite of duck and pork a sublime experience for the taste buds.

This delicious meal is perfect for sharing at a dinner with friends. Little pro tip: cooking stuffed chicken gives off a completely enticing smell, so put it in the oven a little before your guests arrive and they will be greeted by its delicious aroma which is sure to make them salivate with envy! This dish is easily accompanied by a variety of sides such as a portion of pasta or potatoes, a fresh salad or vegetables.

Each box contains 12 individual vacuum-sealed portions of 170 g each.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes. Save the marinade for basting.

Baking: Preheat oven to 350°F. On a baking tray or in a “Pyrex” dish, cook for 25 to 30 minutes.  Brush with the marinade halfway through cooking.

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