The South West duck confit, a real local product, 2 thighs
This duck confit has been elaborated according to my recipe, from artisanal way. A real gourmet confit with soft and tasty flesh. One of the great gastronomic specialties of Quercy-Périgord. The confit is the result of a very long and slow cooking in duck fat. We thus obtain a duck confit with very tender and tasty flesh. Duck confit is a gourmet dish.
The duck confit is to be served toasted in the oven so that the skin is golden and very crispy.
Tasting tips :
Release the confit from its fat after placing the tin in a water bath for a few minutes. Reheat for 15 to 20 minutes in a traditional ovenproof dish (th.6). Grill for 5 minutes, skin on grill side.
Serve the duck confit with potatoes, porcini mushrooms, or green beans sautéed in duck fat with parsley; or cold, cut into strips with a curly salad seasoned with walnut oil.
3 Boxes of 765 g
Ingredients : Duck leg with foie gras, duck fat, salt.
The duck confit from the south-west, is a local product selected by My Local Delicatessen
To prepare the duck confit, it is necessary to salt the meat and let it rest for several hours, then the meat is cooked very slowly for several hours. It is this slow cooking that makes it possible to obtain a very tender and tasty meat. Duck confit is usually eaten just warmed up in the oven, often accompanied by potatoes. But duck confit can also be used in recipes, such as parmentier with duck confit.
This duck confit is prepared with French duck, from the South-west, which guarantees quality meat.
Nutritional values per 100g
| Energy (kJ) |
1343
|
| Energy (Kcal) |
323 |
| Fat content (g) |
24 |
| Of which saturated fatty acids (g) |
8 |
| Carbohydrates (g) |
2 |
| Of which sugars (g) |
1 |
| Protein (g) |
24 |
| Salt (g) |
2 |
