Confit of 4 Gers duck breasts - 700 G

Description

Confit de 4 manchons de canard du Gers

Ingredients : Duck meat 4 sleeves (Gers origin - France) , duck fat, salt, pepper.

Average nutritional values per 100g: Energy 1190kJ/Kcal286; Fat 18,8g of which saturated fatty acids 7,26g; Carbohydrates 3,31g of which sugars 0,14g; Proteins 25,7g; Salt 1,44g.

Les manchons de canard confits d’Esprit Foie Gras, c’est un classique du Sud-Ouest qui n’a pas dit son dernier “miam”. Confits lentement dans leur graisse, ces 4 morceaux charnus sont tendres, fondants et ultra-savoureux. Parfait pour sortir l’artillerie gourmande sans se casser le bec.

Comment les déguster ?

• À la poêle ou au four : peau croustillante garantie en 10 minutes.

• Avec pommes de terre à la sarladaise : combo royal.

• Dans un cassoulet maison : boostez vos recettes.

• Ou tout simplement… à la fourchette

Format malin

• Conserve de 650 g

• 4 manchons confits prêts à être dorés et dévorés

• Longue conservation, ouverture facile, zéro gaspillage

Pourquoi c’est une bonne idée

• Origine Gers : élevage en plein air, alimentation au maïs.

• Recette traditionnelle : confit maison comme mamie.

• Prêt à l’emploi : 10 minutes chrono et c’est servi.

• Polyvalent : du repas du dimanche au dîner improvisé.

Livraison et services

• Expédition rapide (48h)

• Secure payment

• Service client humain, pas robotisé

Terroir & tradition

Chez Esprit Foie Gras, à Montégut-Savès, on ne plaisante pas avec le canard. On respecte les bêtes, le temps de cuisson et la bonne bouffe. Chaque conserve est un concentré de terroir, prêt à faire chanter votre assiette.

Commandez maintenant

Envie d’un plat généreux, authentique, et prêt en deux coups de cuillère ? Offrez-vous nos 4 manchons de canard confits du Gers. Un vrai plat de caractère… sans en faire tout un plat.

On the plate of kings

We all learned at school that we owe the popularization of the poule au pot to our good King Henri IV. But did you know that it was also to this august sovereign that we owe the popularization of the creamy dish known as confit de canard? Born in Gascon country, in Béarn to be precise, the "vert galant" was known for his love of good things. So it was only natural that one day he asked to be served duck confit. Until then, this dish had been reserved for the peasantry: its great capacity for preservation meant that the meat could be kept available for a long time. The king's order brought our confit to the attention of the great and noble, from whose table it never left.

An ancestral recipe

The duck meat - traditionally the thighs and legs - is cooked in its own fat, whose virtues need no introduction. This process not only ensures that the duck confit keeps for a long time (several months), but also produces a smooth, rich-tasting meat. The process dates back to the Middle Ages, when the Jews specialized in fattened duck, thanks to knowledge acquired from the Egyptians. They were the first to cook and preserve duck in its own fat.

The benefits of Gers duck fat

Let's talk about the virtues of duck fat. The Gers is a department of exceptional longevity. The rate of centenarians and life expectancy has always been higher than in the rest of the country. This may be due to the Gers' traditional cuisine based on duck fat. According to studies by the French National Institute for Agricultural Research (INRA), cooking with duck fat is uniquely beneficial for extending life expectancy.

Suggestion: Place the jar in a bain-marie to melt the fat, then remove the confit. Grill or pan-fry the pieces until the skin is golden brown. Set the fat aside to prepare vegetable accompaniments such as sautéed potatoes or green beans, not forgetting a perfect match with porcini or other mushrooms.

Our Gers duck confit to enjoy with a côte de Gascogne, côte de Saint-Monts or a Madiran.

Marmiton nous a adoré