Sous Vide entrees are oven roasted and infused with our premium Classic Demi Glace then slow braised for hours to achieve a perfect profile every time. These fully cooked, boil-in-a-pouch menu classics go from pouch to plate in 10-30 minutes.
Fresh White Pekin duckling leg quarters are hand-seasoned, oven-roasted and braised in our Demi Glace de Poulet accented with our fresh-ground four-peppercorn blend and dried Door County cherries.
