Camelina is featured in this Signature dish. Our chef uses camelina honey (Signé Caméline) and sea buckthorn for the sauce, which is served on a duck leg confit. All this is served with creamy buckwheat with fresh thyme and crisp green beans.
Cidre turbot brut - Cidrerie Chemin des sept
Duck leg confit, Green beans, Veal demi glace, Water, Buckwheat, Camelina honey, White onions, Sea buckthorn, White wine, Cider vinegar, Vegetable oil, Butter, Shallots , Cornstarch, Chicken stock, Salt, Yeast flakes, Parmesan cheese, Thyme, Black pepper
Contains: Milk, Soy, Sulphites
May contain: Nuts, Sesame, Eggs, Fish, Mustard, Gluten.
400 g by portion
Fat 38 g (58 %), Saturated Fat 10 g + Trans Fat 0.2 g (51 %), Cholesterol 170 mg, Carbohydrate 99 g, Fibre 27 g (108 %), Sugars 13 g (0 %), Protein 65 g, Sodium 1000 mg (42 %), Potassium 1300 mg (37 %), Calcium 175 mg (16 %), Iron 11 mg (79 %).
Remove packaging, place meal in microwave oven (with the film) and heat for two minutes.
Preheat oven to 350°F (180°C), remove the meal's packaging. Place the container in the oven (with the film) and bake for 15 to 20 minutes.