Confits de Canard du Périgord - Duck confit

"Confit" cooking (which means cooking in their own fat) gives these Southwest duck legs tender, flavorful meat. It's easy to prepare, all you have to do is reheat the drumsticks in the oven and you're good to go.

The "confection" preparation, long used in the Périgord, used to make it possible to keep the cooked ducks for several weeks. The confit meat was placed in clay jars and covered with the fat, which solidified in the cool cellar with a salt stopper on top. And the matter was settled...

Succulent legs of ducks, fed mainly with non-GMO corn, preserved in the finest duck fat. Classic French home cooking that warms body and soul.

Instructions for preparation: Heat the tin in a water bath until the fat becomes liquid, then carefully remove the confit from the fat, dab it on kitchen paper, place in an ovenproof dish without fat until the skin is au gratin. You can fry fried potatoes, mushrooms or green beans in the fat. With a fresh lamb's lettuce it becomes a whole dish. Bon Appetit!

Sale price€ 15,95 EUR (20,99€/kg)
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Maison Lembert Fertiggerichte Dose 760g (2 Keulen) Confits de Canard du Périgord - Entenconfit Maitre Philippe et Filles

Confits de Canard du Périgord - Duck confit

Can 760g (2 clubs)

Maître Philippe & Filles Hauptladen

Pickup currently unavailable

Emser Straße
10719 Berlin
Germany

+493088683610

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