The Bistro Special Orange Duck Dinner for Two

French Onion Soup: Keep the French Onion Soup frozen until you are ready to prepare it as a meal. Remove all packaging. Ensure the soup reaches a minimum internal temperature of 165°F. Since individual appliances vary in temperature, these instructions serve as guidelines only. Let stand for two to three minutes before serving, as the soup will be very hot.
Conventional Oven (Recommended Method): Preheat the oven to 400°F. Place one soup, cheese on top, in an ovenproof bowl (10 fl. oz. bowl capacity). Heat for 40 minutes or until the cheese becomes golden brown.
Microwave Oven: When heated in the microwave, the cheese will become mixed in the soup. Place one soup, cheese on top, in a microwave-safe bowl (10 fl. oz. bowl capacity). Heat on HIGH for three minutes. Stir and heat for two more minutes.
Quicker Oven Method: Preheat the oven to 400°F. Place one soup, cheese on top, in a bowl suitable for both ovens and microwaves (10 fl. oz. bowl capacity). Heat one soup for three minutes on HIGH in the microwave oven. Remove soup from the microwave oven; sprinkle on top about two tablespoons of additional shredded Swiss or other firm cheese (not included). Heat in preheated oven for 20 minutes or until the cheese becomes golden brown.

Honey Orange Duck Breast: Cook times may vary.
If frozen, thaw in refrigerator over night. Preheat skillet on medium/high for 2-3 minutes. Score skin in a crisscross pattern in ½ inch intervals. Place duck breast skin side down, cover and cook for 8-10 minutes. Turn breast over and cook another 2-3 minutes or until internal temperature reaches 165°F. Remove breast from the skillet and allow to rest for 2 minutes, then enjoy your delicious duck breast!
Promptly refrigerate any leftovers.

Individual Potato Gratins: Cook from frozen.
Preheat oven to 400°F. Place the frozen Potatoes Au Gratin on a paper-lined sheet pan in the center of the oven. Bake for approximately 20-25 minutes or until the top starts to brown.

Crème Brûlée:
Oven Broil from frozen (preferred method): Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens let the broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy!
Thaw and serve (alternative method): Thaw overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A sugar packet is not used for this method of serving. Can be topped with berries. Once thawed, may be refrigerated for up to 2 days.

French Onion Soup: Broth (water, fried onions [onion, canola oil], cooked vegetables [carrot, onion, celery], sunflower oil, salt, onion and carrot powder, yeast extract, brown sugar, sugar, canola oil, roasted malted barley, flavor), Onions, Swiss cheese (milk, salt, bacterial culture, microbial enzyme, calcium chloride, cellulose), Croutons (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, sunflower oil, yeast, salt, ascorbic acid), Contains 1.5% or less: enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yeast extract, garlic, salt, spices, cellulose gum.
Contains: Milk, Sesame, Soy, Wheat.
Contains bioengineered food ingredients.

Honey Orange Duck Breast: Boneless Duck Breast, Seasoning, (Sugar, Sea Salt, Spices, Dehydrated Onion and Garlic, Honey Powder (Maltodextrin, Honey, and Silicon Dioxide), Potato Starch, Citric Acid, Natural Flavors, Extractive of Paprika and Turmeric, Malic Acid) and Water.

Individual Potato Gratins: Precooked Potatoes (Potatoes, Salt), Cream, Water, Emmental, Dehydrated White Sauce (Whey, Modified Potato Starch, Modified Cassava Starch, Lactose, Salt, Skim Milk Powder, Spices [pepper, Nutmeg]), Egg Yolk, Potato Starch, Lactose And Milk Proteins, Natural Flavor, Thickener: Xanthan And Guar Gum, Dehydrated Garlic.
Contains: Milk, Egg.
May contain traces of Wheat, Fish & Soybeans

Crème Brûlée: Cream, Granulated Sugar, Pasteurized Liquid Egg Yolks, Milk, Corn Starch, Natural Vanilla Flavoring.
Contains: Eggs, Milk.