MAGRET WITH QUINCE SAUCE
	Duck breast pan roasted to perfection and finished with a quince reduction sauce. Served with wild rice mirepoix and yellow squash. To see a more detailed photograph, click here, but it may take a few seconds to load $17.95 per serving TYPES OF COOKING REQUIRED: Pan roasting, sautéing, reheating
	COOKBOX INCLUDES: Instructions [A] Magret [B] Rub [C] Quince sauce [D] Wild rice [E] Yellow squash [F] Garlic	EQUIPMENT YOU NEED: 8+" Ovenproof Skillet (If your sauté pan has a plastic handle, you may wrap it in 2-3 layers of aluminum foil) Small/medium 1˝ - 3 quart saucepan Kitchen towel or potholder Spatula/Tongs Aluminum foil Knife Cutting Board
	COOKBOX INGREDIENTS Magret (Duck Breast), Wild Rice (Wild rice, chicken stock (chicken, chicken bones, water, onion, carrots, celery, leek, parsley, thyme, bay leaf, black peppercorns)), yellow squash, Quince Sauce (quince, veal stock (veal bones, veal, water, carrots, onion, celery, parsley, thyme, black peppercorns), red wine, sugar, salt, black pepper), garlic.	INGREDIENTS YOU NEED: 1 teaspoon olive oil 1 Tablespoon olive oil for squash Salt and pepper
	To see cooking instructions, click here. Top of Page