Duck Confit from France - Succes Gourmand Duck Confit - +1350g - 4+1 Serving Bag with Bouquet Garni Theodor Bardina-Cuinet

Composition

Composition unknown — our sources do not have it.

Confit of duck confitis a culinary specialty of Gascony. It is prepared with fat ducks (the same which were prepared livers). The confit is a form of oldest conservation. The meat is cooked for over an hour in the hot fat, then put into jars and covered with grease, so that the air can not get in touch with her __and deteriorating Goose production and practice of gavage dates back to ancient Egypt. Pliny suggests, then the Roman Empire importe in France, where it is found particularly in the Gers and Perigord, but also in eastern France (Alsace). The duck confit is a culinary specialty of Gascony. It is prepared with fat birds (the same which were prepared livers). The confit is one of the forms of the oldest conservation. The meat is cooked for over an hour in the hot fat, then put in jars and covered with fat, so that air can not come in contact with it and damaging it.

Nutrition per 100 g/ml

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