Marinate the duck aiguillettes in olive oil, honey teriyaki sauce and sesame seeds for an hour to allow the flavors to blend.
In a hot pan, cook the duck aiguillettes with the marinade sauce for 2 to 3 minutes. Deglaze with balsamic vinegar at the end of cooking.
Serve with instant noodles.
Accompaniment: instant noodles
Marinate the duck aiguillettes in olive oil, honey teriyaki sauce and sesame seeds for an hour to allow the flavors to blend.
In a hot pan, cook the duck aiguillettes with the marinade sauce for 2 to 3 minutes. Deglaze with balsamic vinegar at the end of cooking.
Serve with instant noodles.
Dried duck breast with foie gras filling
Store between 0° and 4°c
Shelf life 8 weeks after manufacture
For 5/6 people
Shipped via Chronopostfood
Gers duck friton is the perfect accompaniment to your aperitifs.
It's the Gersois peanut!
Gers duck breast dried with salt and pepper, already sliced, ready to serve.
IGP Canard à Foie Gras du Sud-Ouest - Gers: origin first! The IGP Canard à Foie Gras du Sud-Ouest is an official guarantee of
Ingredients : Serves 2 Preparation time: 15 minutes Cooking time: approx. 15 minutes 1 pack Esprit Foie Gras Hearts 1 Onion 100
Ingredients: 1 duck breast Esprit Foie Gras Orange carob syrup 2 onions 1 organic orange 1 organic lemon 500 ml orange juice Vinegar
