Duck legs with prunes - 850 G

Description

A combination of duck thighs and a sauce featuring a delicious blend of prunes, Gascony wine, Armagnac and cooked juice. In the spirit of a "coq au vin", you'll appreciate the sweetness of the prune, the bitterness of the sauce, and the charm of the duck meat.

Ingredients: Duck legs 55% (Origin Gers - France),prunes 10%,vin de pays "Côtes de Gascogne" 10%,carrots,jus cuisiné (water, prime rib dish,duck necks and fins, pork rinds,parsley,carrots,celery,garlic,thyme,bay leaf,cloves,rabelet spices,salt,pepper),potato starch,armagnac,salt,pepper.

Average nutritional values per 100g: Energy 450kJ/107Kcal; Fat 4.55g of which saturated fatty acids 1.77g; Carbohydrates 4.75g of which sugars 1.34g; Proteins 11.2g; Salt 0.88g.

Suggestions:

A true "cousin" of daube, this dish should be simmered over low heat and served with steamed potatoes or fresh pasta.

Our sweet and savoury dishes are best served with a Côte de Gascogne rosé, Domoine de Pellehaut or Uby, or a Côte de Saint-Monts red wine.

Duck legs with prunes - 850g

Typical of the Gers region, duck legs with prunes is a recipe similar to daube provençale. This dish is also reminiscent of the timeless coq au vin. Our duck legs have been prepared with a sauce based on prunes, Gascony wine, Armagnac and a cooked jus, to preserve their melt-in-the-mouth texture. With this simmered sauce, the duck legs with prunes have a subtle sweet-savory flavor. We recommend serving this dish with steamed potatoes or fresh pasta.

When you think of the Gers, you immediately think of its culinary specialties, especially duck meat. This part of France is famous for its duck breasts, foie gras and more. The Gers is also known as the "traditional basin" for fattened duck breeding. A duck from the Gers is a guarantee of exceptional quality.