Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Lamb Shoulder and the cous cous into the pot of water, and heat through for 15 minutes.
Remove the cous cous from the bag and place onto a serving plate.
Remove the Lamb from bag, place onto a serving plate beside the cous cous then pour over the sauce and juices.

Pre heat the oven to 190°C.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Short Ribs into the pot of water, and heat through for 15 minutes.
Remove the ribs from bag, place onto a baking paper lined tray and roast for 5 minutes.
Place onto a serving plate, pour over the sauce and juices and serve with bourbon sauce.

Pre heat the oven to 190°C.
Place the Confit Duck on a tray lined with baking paper and roast in the oven for 15 minutes.
Remove the tray from the oven and served with the red wine jus.
RED WINE JUS
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed red wine jus into the pot of water, and heat through for 5 minutes.
Carefully remove the bag from the pot, cut a small corner of the bag and pour over meat as desired.