• 16 individual products:
  • 2 x 160g Skin on Duck Breast
  • 1 x Chicken Smoked Breast 
  • 2 x 200g Guinea Fowl Supremes
  • 2 x 160g Quail, Bone-in
  • 2 x 225g Wagyu Beef Striploin
  • 6 x Wild Boar Sausages
  • 1 x Buffalo Meatballs (16 individual)

Why not try:

• Duck Breast with Port Wine Sauce: Pan-sear the duck breasts until the skin is crispy. Remove them from the pan and let them rest. In the same pan, deglaze with port wine and let it reduce. Stir in a bit of chicken stock and simmer until the sauce thickens. Slice the duck breasts and serve with the port wine sauce with mashed potatoes and sautéed asparagus.
• Citrus-Glazed Guinea Fowl: Score the skin of the guinea fowl and season them with salt, pepper, and a sprinkle of orange or lemon zest. Pan-sear the supremes, skin side down, until the skin is crispy and the fat has rendered. Flip the supremes and continue cooking until cooked to your liking. In a separate saucepan, simmer citrus juice, honey, and a touch of soy sauce until it reduces into a glaze. Serve the sliced guinea fowl with the citrus glaze, accompanied by roasted root vegetables and a green salad.
• Roasted Quails with Bacon and Apples: Wrap each quail with a slice of bacon and secure it with a toothpick. Place the quails in a roasting pan and surround them with sliced apples and onions. Roast in the oven until the quails are tender and the bacon is crispy. Serve the roasted quails with caramelized apples and onions, along with a side of wild rice or couscous.