La Maison du Gibier
Confit duck legs (2x250)
Weight : 200g
Thawing time: 25 minutes
Internal cooking temperature: 74°C (165°F)
Optimal cooking method: In the pan or in the oven.
Aging : Natural Rougié
Breeding Details : The Rougié family, which has existed since 1875, began to transmit its know-how to Quebec in 2005 by producing in the eastern cantons with family and artisanal farms. Rougié raises the birds naturally in temperate, well-ventilated and regularly cleaned buildings. The animals move freely and have access to fresh water at all times. They benefit from a diet of plant grains and are raised without antibiotics, hormones or medications. Rougié's philosophy is based on respect for animal welfare, artisanal methods, and a passion for their profession shared by the entire team.
* 2 duck legs per package
Ingredients : duck legs, salt, pepper, melted duck fat
Baking in the oven
- Preheat the oven to 200°C (400°F).
- Place the duck legs in a roasting pan (skin side up) and cover.
- Heat for 10 minutes or 20 minutes if frozen.
- Remove the cover and finish the cooking Grill until skin is golden and crispy.
How to prepare it?
A very versatile product (so tasty that you could put it everywhere)! Pasta, pizza, salad, cassoulet, eggs benedict, sandwiches, appetizers, Tacos, poutine or simply accompanied by seasonal vegetables.
Information :
Mulard type duck is used for confit legs.
Élevage Rougié has CLT animal welfare certifications for catching and transport
- Sustainable agriculture
- Hormone free
- Without antibiotics
Warm salad with duck confit, raspberries and cranberries
