Duck tagine (2 legs) - 850 G

Description

Ingredients: 2 duck legs 47% (Gers origin - France), zucchinis, carrots, onions, cooked stock (water, beef rib dish, duck necks and wings, pork rinds, parsley, carrots, celery, garlic, thyme, laurel, cloves, Rabelais spices, salt, pepper), apricots, grapes, honey, salt, pepper.

Average nutritional values per 100g: Energy 550kJ/132Kcal; Fat 6,83g of which saturated fatty acids 2,73g; Carbohydrates 4,5g of which sugars 2,4g; Proteins 12,8g; Salt 0,99g.

Suggestions: Reheat over low heat and serve with semolina. In this way, you'll rediscover the combination of fattened duck and the history of tagines. A combination that will awaken your taste buds.

Enjoy our sweet and savoury dishes with a Côte de Gascogne rosé, Domaine de Pellehaut or Uby, or a Côte de Saint-Monts red wine.

When travel and sharing are on the menu

North Africa offers a wide variety of convivial dishes. Dishes that are enjoyed by families gathered around a communal bowl, with everyone digging in with envy. Such is the case with tajine, a traditional North African dish of Berber origin. Gascony, for its part, has always been a land of welcome, passage and mixing. So it's only natural that our best confit duck legs should marry with Mediterranean tradition. It's an opportunity for a change of scenery, but also for a meal full of sharing and conviviality. A meal that blends oriental flavors with the traditions of South-Western duck.

Fattened duck and tagine

There are many different types of tagine. Above all, it's the cooking method that gives the dish its identity. And duck is one of the many possibilities. That's why we've entrusted the confit legs of our fattened ducks with the mission of accompanying this exotic cuisine. While remaining true to tradition. It's the promise of unctuous meat with tender, delicate flesh, sublimated by the cooking method of a dish with a long tradition.

What to expect

The confit legs of our finest fattened ducks are carefully selected to be cooked tagine-style. Pair them with vegetables and fruit, and you've got that delicious "sweet and salty" alchemy. Zucchini, carrots and onions combine with apricots, raisins and honey to make this dish even sweeter.