Tips
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DUCK CONFIT
DID YOU KNOW? Mulard duck leg confit is prepared in the traditional way by cooking it at low heat in its own fat, seasoned with salt and pepper.
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COOKING TIPS
- Place skin up on a cookie sheet and cover with aluminium foil. Bake at 180oC (350oF) for 10 to 12 minutes.
- Remove the aluminium foils and broil the skin in the oven until golden and crispy.
- Can also be cooked on the barbecue
HOW TO KEEP
Duck confit is very attractive because it can be kept in the refrigerator up to nine months after its production date. Consult the best before date on the packaging to be sure. It can also be frozen.
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Rabbits & GameBirdsRabbit
Cornish
Quails
Guinea hen
Partridge
Pheasant
Mulard DuckDuck confit
Breast (Magret)
Sliced foie gras
OrganicOrganic Chicken
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