CHILI CON CARNE DE CANARD 875 g

Description

Chili con carne: little-known origins

Of course you're familiar with this typically Mexican dish. You' ve probably even tasted it before. Have you? But are you really so sure? Because this dish, so closely linked to Mexico in the popular imagination, actually originated ... in the United States of America. And yes, we're talking about a Texan dish. In fact, a Mexican dictionary defined the dish in 1959 as "detestable food masquerading as Mexican, sold in the U.S.A. from Texas to New York". And while it's difficult to know exactly where it originated, chili con carne is indeed from this southern state of the United States of America, not Mexico. It's a bit like attributing our duck foie gras from the Gers to Spain.

An Atlantic crossing

We invite you to follow in the footsteps of these migrants who set off on their adventures across the Atlantic. In fact, the South West of France played a major role in this migration. There are many variations on the recipe. Even the basic ingredients - meat and chili- vary widely. While the meat is often minced beef, many recipes use other meats, notably poultry. The chili, on the other hand, is a blend of spices, and its composition is highly variable. Here's a new take on our own recipe. The meat is duck from the Gers region, with Espelette pepper added to the chili. A meeting of American flavors and South-Western sweetness that's sure to delight your taste buds. Something to tantalize your taste buds.

More information

Ingredients: Duck meat (Gers origin - France), kidney beans, onions, Espelette pepper, garlic, chili pepper, tomato paste, cooked stock (water, beef rib dish , duck necks and fins, pork rinds, parsley, carrots, celery, garlic, thyme, bay leaf, cloves, Rabelais spices, salt, pepper) potato starch.

Average nutritional values per 100g: Energy 494kJ/118Kcal; Fat 3,35g of which saturated fatty acids 1,13g; Carbohydrates 13g of which sugars 2,58g; Proteins 7,13g; Salt 0,93g.

Winemaker's recommendation: our tasty chili con carne with duck from the Gers region goes well with a Madiran red wine.