DUCK CONFIT 2 LEGS
Round tin 800 g
498 in stock
Duck confit thighs slowly cooked in Extra Virgin Olive Oil.
A great alternative to traditional duck confit; cooking the gizzards in EVOO gives the product a softer and more subtle flavour.
A tender, melt-in-the-mouth treat.
This product is gluten-free.
No added preservatives.
Instructions for use:
Separate the legs carefully from the extra virgin olive oil.
Separate the olive oil from the bottom gelatine with a strainer; it can be used to make a meat stock or gravy.
Oven: Pre-heat at 200°C. Place the legs on a roasting tray (without the oil) with the skin facing up and roast for 12 minutes until the skin become crispy and golden. It is recommended to add a thin layer of oil in the tray or put parchment paper.
Frying-pan: Pour the olive oil from the can into a pan and set it to 180°. Place the legs with the skin facing down and fry for 5 minutes, until the skin become crispy and golden.
Microwave: gratin with the grill function until obtaining a golden and crispy skin.
These legs are ready-seasoned. Do not add salt.
Once open, keep in the refrigerator and consume within a maximum period of five days.
FoieGood ducks are allowed to grow slowly, outdoors, with space to roam freely and access to open water, and we never uses cages or force-feeding methods.
Our animals eat a 100% natural and vegetable diet consisting of at least 70% cereals.
Product of Spain.
|Average energy values per 100 grams:||1146kJ – 276kcal|
|Average nutritional values per 100 grams:||· Fats: 20,9g|
|of which: saturated: 6,3g|
|· Carbohydrates: 0,5g|
|of which: sugars: 0,5g|
|· Protein: 21,9g|
|· Salt: 2g|
|Ingredients:||duck legs, extra virgin olive oil (40%) and salt. Preservative: Sodium Nitrite.|
|Storage & Best Before Date:||Store in a cool, dry place / Best before date: 4 years from elaboration date.|