Port-cranberry marinated duck leg (400g)

Weight : 400g

Thawing time : 30 minutes

Internal cooking temperature: 74°C (165°F)

Optimal cooking method: In the oven.

Firm : Natural Rougié

Farm 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.

How to prepare this product :

Succumb to the tenderness of the confit meat and the perfect balance between the sweetness of the port and the acidity of the cranberries. This bold combination promises an exquisite taste experience. Serve it with celery root or potato puree to enhance this delicious blend of flavors."

Ingredients : Cranberry juice, port, canola oil, dried cranberries, cider vinegar, maple sugar, salt, shallots, pepper, thyme

Allergens : Sulphite

How to prepare it?

How to prepare it?

You can accompany duck legs with different sauces, such as orange sauce or red fruit sauce, and serve them with roasted vegetables, citrus salad, fried potatoes or mashed potatoes. earth.