Honey Orange Duck Breast
Stove Top: If frozen, defrost in refrigerator overnight. Preheat oven to 400 degrees F. Preheat saute pan for 3 minutes on medium heat. Score skin in 1/4 inch intervals, being careful not to cut into breast meat. Rotate breast and score again, making a crisscross pattern. Place duck skin down in saute pan, cover and cook for 10 minutes. Turn breast over and cook 2 minutes. Transfer duck to a metal baking sheet, skin side up, place in oven and cook for 13 minutes. Allow portion to rest for 2 minutes. Internal temperature should be 165 degrees F when cooked. Oven and cook times may vary.
Broccoli & Cauliflower Casserole
Keep frozen until ready use.
Oven: Open the bag and pour the frozen content in a shallow ceramic baking dish so that the contents are about 1 inch from the top. The size will depend on how much you are cooking, as you can cook as little as you like or the entire bag. If cooking the entire bag, cook in a preheated oven at 375 degrees F for 20 to 25 minutes, until warm and bubbly and lightly brown on top. Optionally you can top with breadcrumbs halfway through baking for added elegance. Be careful when removing the dish from the oven to prevent burn risk. Let casserole stand about 5 minutes before serving.
Grand Marnier Souffles
Do not consume before baking batter. Oven: Do not use microwave or thaw product. Preheat oven to 400 degrees F. From frozen, remove seal and plastic lid. Wipe excess sugar off top rim of ramekins, if necessary. Place ramekins on baking sheet. Bake 22-25 minutes. Top of souffle will puff and lightly brown. Serve and Enjoy! Heating time may vary depending on oven. Instructions should be used as a guideline. Product will be very hot. Use caution when handling.