Simple cuisine-European style cold smoked and matured duck breast with cherries (with ice and ready to eat)

200G plus or minus 10G per serving Duck breasts are selected to comply with Swiss ISO22000 certification breeding duck farms. They use English peach valley breeding ducks, and use patented flavour technology to add wood chips to cold-smoked and dry the surface of duck meat. ★ No added nitrosate After the incision, the flesh color will change due to the thermal oxidation of protein / iron. This is normal. After thawing, there is a little blood, which is unique to red meat. It is normal. The melting point of duck fat is only 14 degrees. The low melting point of duck fat makes duck meat very delicious even when it is made into cold dishes. The unsaturated fatty acid of duck is higher than that of chicken, pig and cow. KHUMADO has a patented flavor technology that has been flavored, without the need to dip and eat the meaty smell, the meat fiber is clear Cooking method: This product is already cooked and sterilized, so it can be eaten directly after deicing. Of course, you can also eat it after heating, whether it is oven or fried, but do not overcook it will affect the taste! Tip: It is easier to lose the gravy after slicing :) Taiwan