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We invite you to travel by adapting the traditional cooking of a tagine to a recipe of fatty duck from the Gers in "sweet-salty" mode: all the refinement and all the sensations of the world cuisine! A dish intended to be tasted in couple.
Ingredients: 2 duck legs 47% (Origin Gers - France), zucchini, carrots, onions, cooked broth (water, beef rib dish, duck necks and wings, pork rinds, parsley, carrots, celery, garlic, thyme, Laurel, cloves, Rabelais spices, salt, pepper), apricots, grapes, honey, salt, pepper
Average nutritional values per 100g: Energy 550kJ/132Kcal; Fat 6.83g of which saturated fatty acids 2.73g; Carbohydrates 4.5g of which sugars 2.4g; Protein 12.8g; Salt 0.99g.
Suggestions: Heat over low heat and serve with semolina. Thus you will find the alliance of the fatty duck and the history of the tagine. An alliance that will allow your taste buds to pleasantly wake up.
Our sweet - savory are to be enjoyed with a rosé côte de Gascogne, Domaine de Pellehaut or Uby, or a red wine côte de Saint-Monts.
North Africa offers us a wide variety of convivial dishes. Of these dishes, which are eaten with the family gathered on benches around a common bowl, where everyone picks with envy. This is the case of tajine, a traditional dish from the Maghreb of Berber origin. Gascony has always been a land of welcome, of passage and of mixing. It is thus quite naturally that our best duck legs confit are combined with the Mediterranean tradition. The opportunity for you to have a great change of scenery but also a meal full of sharing and conviviality. Of a meal where the flavors of the East and the tradition of the fattened duck of the South West are mixed.
There is a wide variety of different tagines. It is above all the method of cooking that gives the dish its identity. And duck is one of the many possibilities. Reason why we have entrusted the confit thighs of our fat ducks the mission to accompany this exotic cuisine. All the while remaining true to tradition. It is therefore the promise of a smooth meat with tender and delicate flesh, sublimated by the cooking method of a dish of long tradition.
The confit legs of our finest fattened ducks are carefully selected to be cooked tagine-style. Pair them with vegetables and fruit and you get that delicious "sweet - savory" alchemy. The zucchini, carrots and onions will marry with the flavors of apricots, grapes and honey to bring even more sweetness to this dish.
