Alicuit of duck confit
The most unknown and yet the most representative dish of Southwestern cuisine.
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Description
A duck stew with vegetables: potatoes, carrots, mushrooms, celery, olives, all simmered with duck necks and fins. A warm and family-friendly dish.
Ingredients
- Duck necks and fins 47%,
- Sauce 47% (white wine (sulphites), tomatoes, wheat flour (gluten) modified corn starch),
- Potatoes 2%,
- Carrots 1.7%,
- Mushrooms 1%,
- Celery,
- Pitted green olives,
- herbs (thyme, bay leaf, cloves, patrelle)
- salt and pepper.
Allergens
- Sulphites,
- Gluten,
- Celery.
| Déclaration nutritionnelle pour 100g | |||||||
| Énergie | Matières Grasses | Dont AGS | Glucides | Dont sucres | Protéines | Sel | |
| 368 kJ | 88 kcal | 6,2g | 1,9g | 1,6g | 0,0g | 6,0g | 0,09g |
Features
- Made with : Fat Duck
- Origin of duck meat : France
- Origin of the ducks : Gers (France)
- packaging : Preserved (canned)
- food preservation : to be kept dry
Tasting tip :
Simply reheat in a water bath. A complete dish, with its meat and vegetables, there is no need for anything more.
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