Confit Duck 12 Legs Tin LARXL007 - JEAN LARNAUDIE
Item No. IDU0AU0000003
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These delectable duck confit legs will bring the renowned taste of the South-West of France to your table. A favourite amongst lovers of traditional cuisine. Preparation: Take the thighs out of the fat and cook them in the oven or pan: - in the oven: place the thighs on a grid, put a dish underneath
Description
These delectable duck confit legs will bring the renowned taste of the South-West of France to your table. A favourite amongst lovers of traditional cuisine.
Preparation: Take the thighs out of the fat and cook them in the oven or pan:
- in the oven: place the thighs on a grid, put a dish underneath to collect the fat which will melt. Bake for about 15 minutes at 200°C (thermostat 6-7) until the thigh is hot and the skin is crisp.
- in a pan: heat the duck legs in their fat for about 20 minutes, turning them halfway so that they can brown on both sides.
Ingredients: Duck legs, duck fat, salt
Who is Jean Larnaudie?
Anchored for almost 70 years in the Lot en Quercy, Jean Larnaudie is above all men and women attached to French regional know-how and passionate about this essential delicacy of the end of the year celebrations: Foie Gras.
In order to offer you exceptional products, special attention is paid to the quality of raw materials and the selection of the ingredients. A know-how that is passed on from generation to generation.
Preparation: Take the thighs out of the fat and cook them in the oven or pan:
- in the oven: place the thighs on a grid, put a dish underneath to collect the fat which will melt. Bake for about 15 minutes at 200°C (thermostat 6-7) until the thigh is hot and the skin is crisp.
- in a pan: heat the duck legs in their fat for about 20 minutes, turning them halfway so that they can brown on both sides.
Ingredients: Duck legs, duck fat, salt
Who is Jean Larnaudie?
Anchored for almost 70 years in the Lot en Quercy, Jean Larnaudie is above all men and women attached to French regional know-how and passionate about this essential delicacy of the end of the year celebrations: Foie Gras.
In order to offer you exceptional products, special attention is paid to the quality of raw materials and the selection of the ingredients. A know-how that is passed on from generation to generation.
Specifications
- Country of Origin
- France
- Preservation
- Ambient
Reviews (0)
There are no reviews yet.
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Confit Duck 12 Legs Tin LARXL007 - JEAN LARNAUDIE
Item No. IDU0AU0000003
These delectable duck confit legs will bring the renowned taste of the South-West of France to your table. A favourite amongst lovers of traditional cuisine. Preparation: Take the thighs out of the fat and cook them in the oven or pan: - in the oven: place the thighs on a grid, put a dish underneath
Description
These delectable duck confit legs will bring the renowned taste of the South-West of France to your table. A favourite amongst lovers of traditional cuisine.
Preparation: Take the thighs out of the fat and cook them in the oven or pan:
- in the oven: place the thighs on a grid, put a dish underneath to collect the fat which will melt. Bake for about 15 minutes at 200°C (thermostat 6-7) until the thigh is hot and the skin is crisp.
- in a pan: heat the duck legs in their fat for about 20 minutes, turning them halfway so that they can brown on both sides.
Ingredients: Duck legs, duck fat, salt
Who is Jean Larnaudie?
Anchored for almost 70 years in the Lot en Quercy, Jean Larnaudie is above all men and women attached to French regional know-how and passionate about this essential delicacy of the end of the year celebrations: Foie Gras.
In order to offer you exceptional products, special attention is paid to the quality of raw materials and the selection of the ingredients. A know-how that is passed on from generation to generation.
Preparation: Take the thighs out of the fat and cook them in the oven or pan:
- in the oven: place the thighs on a grid, put a dish underneath to collect the fat which will melt. Bake for about 15 minutes at 200°C (thermostat 6-7) until the thigh is hot and the skin is crisp.
- in a pan: heat the duck legs in their fat for about 20 minutes, turning them halfway so that they can brown on both sides.
Ingredients: Duck legs, duck fat, salt
Who is Jean Larnaudie?
Anchored for almost 70 years in the Lot en Quercy, Jean Larnaudie is above all men and women attached to French regional know-how and passionate about this essential delicacy of the end of the year celebrations: Foie Gras.
In order to offer you exceptional products, special attention is paid to the quality of raw materials and the selection of the ingredients. A know-how that is passed on from generation to generation.
Specifications
- Country of Origin
- France
- Preservation
- Ambient
Reviews (0)
There are no reviews yet.