Duck’s leg preserved in fat

Mr. Duck only eats two meals a day, while his sidekick shares three. The duck pieces are smaller, so the duck pieces are smaller. You can ideally use it to make a duck parmentier.

Net weightQtéPrix 
765g / 2 legs
11,90 €
1485g / 4 legs
17,50 €
1910g / 5 to 6 legs
19,95 €
3825g / 10 to 12 legs
39,90 €
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Duck’s leg preserved in fat

Duck’s leg preserved in fat

Mr. Duck only eats two meals a day, while his sidekick shares three. The duck pieces are smaller, so the duck pieces are smaller. You can ideally use it to make a duck parmentier.

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Description

Candied duck legs

The candied duck legs are already cooked. You only have to reheat them to eat them. It is undoubtedly one of the most consumed products in the southwest because it is so good and easy to make.

The different formats

Available in metal cans, the cans contain from 2 to 12 legs in addition to a can in a jar (very aesthetic) for the 4 legs format. If you prefer, we also offer candied legs in individual vacuum packaging.

Baking of candied thighs

The duck legs are cut, then churned (mixed, shaken) in salt before being disgorged, then cooked in duck fat for about two hours.

Foie gras from the southwest

igp southwestWe only work with French farm ducks raised with GMO-free maize. We have IGP certification for southwestern foie gras ducks for the following products: fresh duck foie gras, duck breasts, duck breast, tenderloin, candied legs, sterilized whole duck foie gras.

Thigh preservation after opening

In the can, the legs are immersed in duck fat, which makes it possible to soften them; but also to consume them in several times, it is enough to cover the can with plastic film with the fat and the remaining legs before putting the whole thing back in the refrigerator.

Ingredients

Fatty duck legs
Duck fat,
Salt.

Nutritional declaration per 100g
CaloriesFatSaturedCarbohydrateSugarsProteinSodium
1351 kJ326 kcal26g7,1g0,0g0,0g22g2,2g

Features

  • Made with : Fat Duck
  • Origin of duck meat : France
  • Origin of the ducks : Gers (france) IGP label
  • packaging : Preserved (canned)
  • food preservation : to be kept dry

Tasting tip :

Although they can simply be cooked in a pan for a few minutes on each side; the best solution for cooking candied duck legs is to cook them in the oven in the grill position for about ten minutes, which will allow the skin of the candied legs to grill slightly. The skin will be crispy (similar to a grilled chicken). As an accompaniment, the candied legs will easily go well with potatoes (cooked in duck fat), bean bundles (green or white) or lentils.

You can also integrate the legs into simmered preparations such as a good southwestern cassoulet or fray them for a duck parmentier hash.

With this article we suggest

Our quality charter

  •  
    canards francais 


    We only work with French farm ducks raised on GM-free corn. Our products are made according to tradition without coloring or preservative. We have a certification which imposes strict specifications on all stages of production, from force-feeding to manufacturing to ensure a French South-West origin. All our products are guaranteed. However, we are not responsible for those processed by you.

    Read more >

News

  • Frais de port réduit pour les produits frais du samedi 13 au lundi 22 juillet. Valable en france métropolitaine. Pas de départ différé. 

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