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Confit duck legs IGP for 2 people - 730g - Roger Junca
The duck confit is a typical dish of the Southwest. After long hours of gentle cooking in duck fat, the R.JUNCA duck confit from PGI ducks raised and fattened exclusively in the South West of France, offers you 2 generous legs of meat that is soft and melting in the mouth.
Preparation advice: Sauté potatoes in duck fat with garlic and parsley, add according to your taste boletus or seasonal mushrooms, present with bundles of green beans and tomatoes à la Provençale.
Directions for use : to facilitate the removal from the mould, we advise you to warm the jar in a bain-marie and to keep the fat to decorate the accompaniment.
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Candied" cooking (which means cooking in its own fat) gives our Southwestern duck legs a melting and tasty meat.
Used for a very long time in Périgord, candied cooking used to preserve cooked stews for several weeks. They were then put in "toupines" (clay vessels) in the ground once the meat had been preserved, and then covered with fat .
- 730g / Net drained weight : 365g
- Legs of duck from the South-West (origin France), duck fat, salt, garlic, pepper.
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