€
In stock
2 French Breed Sirloin Steak pieces (approx. 250g/ piece)
500g of Pork Oyster Steak
1 Veal Rump Roast (500g)
2 Roasting Duck legs (approx. 250g/ piece)
1 Bigorre Black Pâté (180g)
Ensure even cooking by letting your meat warm up to room temperature. Remove it from the refrigerator 30 minutes to an hour before cooking. Meanwhile, consider unsealing the vacuum-sealed bag to let your meat breathe. Vacuum-sealed packaging is designed for extended shelf life.
4 Meals for 2 People
French Breed Sirloin Steaks: Opt for pan-searing or grilling. Sear them on high heat for a few minutes on each side to achieve a beautiful golden crust, then finish cooking in a preheated oven at 180°C until they reach your desired level of doneness.
Pork Oyster Steak: You can grill it, roast it in the oven, or cook it in a pan. Cooking it just right is recommended for a tender texture.
Veal Roast: Prepare it in the oven at 180°C. Start with a quick sear in the pan to brown the meat, then transfer it to the oven. Check the cooking with a meat thermometer.
For crispy duck legs, start by searing them in a hot pan, skin side down, to melt the fat. Then, transfer them to the oven at 180°C until they are well cooked.
Serve the Bigorre black Pork Pâté at room temperature in thin slices with fresh bread or crackers.
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Photos: Grégoire Kalt
