Confits of duck gizzards - 390g - Roger Junca
Enjoy these duck gizzards gently cooked in their fat, which are both very tender and rich in minerals and proteins.
Serve the warm duck gizzards on a green salad with tomatoes, corn and pine nuts. You can also add slices of smoked duck breast and a thin slice of duck foie gras.
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This recipe for cassoulet with duck confit is strictly identical to the one served in their inn. Beautifully preserved duck sleeves, toulouse sausage and beans cooked in goose fat and lightly tomatoed are the basis of this product. The rest is the family skill inherited from the previous 3 generations.
- Nutritional values
- (for 100g) Energy: 180 kCal / 760 kJ, Fat: 5,4g, Of which saturated fatty acids: 2,1g, Protein: 33g, Salt: 1,6g
- Duck gizzard from South-West France, duck fat, salt, pepper
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