iB Food Brings a Mediterranean Twist to Christmas

With Christmas just around the corner, caterers need to start finalising the all-important festive dinner menus. Authentic Mediterranean ingredients supplier, iB Food, introduces Duck Stincotto, a succulent pre-cooked French duck leg enhanced with fresh Italian herbs, gently cooked to a secret recipe, as an ideal alternative meat dish to the UK's turkey roast.

iB Food's Duck Stincotto is produced to the same exacting standards as the company's Pork and Lamb varieties and these have quickly become the essential ingredient of many restaurant and pub menus as chefs look for speed, flexibility, and consistency in quality when developing new recipe ideas. 

With an ambient shelf life of 18 months and ready to serve in just minutes, Duck Stincotto can be pan fried, roasted or grilled, and served with fresh, seasonal vegetables or incorporated into more creative recipes. 

As a Mediterranean alternative to the traditional Christmas lunch, iB Food suggests serving the Duck Stincotto with crushed juniper berries, balsamic vinegar and port syrup with pesto mash, alternatively with sauté potatoes, caramelised baby onions and artichoke quarters, or with a traditional orange sauce.

Average portion size is 300g, which provides a very generous individual serving. Duck Stincotto is priced at £2.45 per unit, 20 units per carton. For further information please contact iB Food on Freephone 0800 252522.



Christmas Recipe Suggestion
Duck Stincotto

Duck Stincotto with caramelised baby onions in balsamic vinegar (serves 4)

Ingredients:
- 4 Duck leg Stincotto
- 200g Cipolline Aceto Balsamico
- 50ml Truffle oil
- 60g mashed potato
- 1pkt sage and onion stuffing
- 300g Brussels sprouts
- 400ml veal jus
- 50g butter

1. Prepare the mashed potato and keep warm.
2. In a pan reduce the juice of the Cipoline to a light caramel, add the baby onions and continue to cook until the onions are caramelised. Remove them from the pan and keep to one side, use the remaining juice to prepare a sauce by adding the veal jus.
3. Prepare the sage & onion stuffing and mould 4 cakes to the required size.
4. Cook the sprouts in salted water and season with butter.
5. Remove the Duck Stincotto from the silver bag, and remove any excess jelly. Place on a baking tray with a little oil in a medium oven for 10 to 15 minutes.
6. Flavour the mashed potato with the truffle oil, bring the sauce to the boil, remove from the gas and add the butter. When the butter has melted add the caramelised onions.
7. Place a spoonful of the mashed potato in the middle of a plate with the Brussels sprouts. Place the Duck Stincotto on the side with the sage and onion stuffing. Arrange the caramelised onions and finish with a cordon of sauce.

Media Information: 
Peppa Sheridan / Rebecca Grandfield, The Wordbox Group, Tel 01483 549018, fax 01483 549118. peppa@thewordbox.com  / rebecca@thewordbox.com