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Magret confit cooked tagine style with vegetables and fruits and you get this delicious "salty-sweet" alchemy. Zucchini, carrots and onions will blend with the flavors of apricots, grapes and honey.

Ingredients : Duck breast 48% (Origin Gers - France),zucchini,carrots,onions,cooked broth (water,prime rib dish,duck necks and wings,pork rinds,parsley,carrots,celery,garlic,thyme,bay leaf,cloves,rabelet 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:

Reheat over low heat and serve with semolina.

Find the combination of duck and tagine history, it will awaken your taste buds.

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

Cooked in the style of a tagine, this duck breast offers a unique flavor with an alchemy of sweet and sour. This dish is cooked with duck breast from Gers and small vegetables. This duck tagine has been cooked in a cooked broth. Combined with honey, apricots and grapes, the duck breast retains all its smoothness and reveals its flavors. With its weight of 790g, this product is suitable for two guests.

Duck fat preparations are traditional Occitan specialties. The Gers, located in the heart of the Occitanie region, offers many culinary specialties around duck. We can mention the duck breast, the duck confit or the foie gras.