PAR-COOKED DUCK BREAST

Before serving your Long Island duck breast you will need to season it with salt and pepper to your liking. Using a heavy bottomed saute pan or cast iron skillet over medium-low heat, warm oil or butter (a few tablespoons should do the job) until hot then add the duck breast skin side down. Adjust the heat as needed to maintain a low and gentle frying, think of this being very similar to cooking bacon. Gently lift the edges of the breast up to check on the color, when the skin is a deep golden brown color, flip the breast and cook for only 1-2 minutes on the skinless side. Allow the meat to rest for a few minutes before slicing and enjoy!

PAR-COOKED BEEF SHOULDER STEAK

Our beef shoulder steak comes from Peppermint Fields Farm and has been pre-cooked for 36 hours, transforming this traditionally tough cut of beef into a tender and delicious rib-eye! All you need to do to prepare this item is season with salt and pepper to your liking and either grill or pan sear to caramelize the outside and reheat fully. Using a thermometer, we recommend the center be warmed to ~110°F to 115°F. For extra points, try topping with our home-made garlic or house butter!

PAR-COOKED PORK CHOP

Coming to you from Winter Hill Farm in Freeport, ME our Pork Chops are brined, cold smoked and precooked upon arriving to your kitchen. To prepare you will need to first season lightly with salt and pepper. Then grill or sear the outside over medium high heat until browned on the outside. Then lower your grill heat to medium low or place the chop in a 350° oven until heated through (internal temperature 115°F-120°F). Rest for 5 minutes before serving.

PAR-COOKED LAMB LEG

Par-cooked to a perfect medium and marinated with fennel, rosemary and garlic, your Leg of Lamb from Northstar Farms is almost ready to serve right out of the bag. All you will need to do is season it with salt and pepper and apply heat, we recommend grilling but broiling/baking in your oven will also work. If using an oven, pre-heat your broiler and broil the lamb leg until browned on the outside (this will happen quickly so make sure you keep an eye on it and rotate to brown all sides). Once browned, switch your oven from broil to bake and set to 300°. Using a thermometer, we recommend that you warm the center to ~110°F to 115°F. Allow the meat to rest for 5-10 minutes before slicing and serving.

PAR-FRIED CHICKEN WINGS

Our chicken wings are lightly season and dredged in a finely tuned mixture of flour and starches, then par-fried. To serve them, pre-heat an oven to 425°. Spread the wings in a single layer on a baking sheet and roast for 15-20 minutes, or until heated through, bubbling and crisp. Transfer to a bowl and toss in your favorite sauce. Try our House Buffalo, Gourmet Sauce, or Chili Crisp!