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Association of duck thighs with a sauce tastingly blending prunes, Gascony wine, Armagnac and cooked juice. In the spirit of a "coq au vin", you will enjoy the sweetness of the prune, the bitterness of the sauce, and the charm of the duck meat.

Ingredients : Duck legs 55% (Origin Gers - France),prunes 10%,local wine "Côtes de Gascogne" 10%,carrots,cooked juice (water, prime rib dish,duck necks and wings,pork rinds,parsley,carrots,celery,garlic,thyme,bay leaf,cloves,rabelet spices,salt,pepper),potato starch,armagnac,salt,pepper

Average nutritional values per 100g: Energy 450kJ/107Kcal; Fat 4.55g of which saturated fatty acids 1.77g; Carbohydrates 4.75g of which sugars 1.34g; Protein 11.2g; Salt 0.88g.

Suggestions:

A true "cousin" of daube, this dish is best simmered over low heat and served with steamed potatoes or fresh pasta.

Our savory-sweet dishes to be enjoyed with a côte de gascogne rosé, Domoine de Pellehaut or Uby, or a côte de Saint-Monts red wine.

Duck legs with prunes - 850g

A typical dish from the Gers, duck legs with prunes is a recipe close to the Provencal daube. This dish is also reminiscent of the timeless coq au vin. Our duck legs have been prepared with a sauce based on prunes, Gascony wine, Armagnac and a cooked juice, in order to keep all their melting. With this simmered sauce, the duck legs with prunes have a subtle sweet and sour taste. We recommend enjoying this dish with steamed potatoes, or alternatively fresh pasta.

When one thinks of the Gers, one immediately thinks of its culinary specialties, especially duck meat. This part of France is very famous for its duck breasts, foie gras, etc. The Gers is also known as the "traditional basin" for the breeding of fat duck. A duck from the Gers is a guarantee of exceptional quality.