Omaha Steaks Oven Roasted Chicken Breasts
Oven Roasted Chicken Breasts
Rougié Duck Confit 6/8 duck legs 1915 grams (67.5 oz) Rougie
from Rougie
- Heat and enjoy.
- Also often used in Cassoulet, or roasted, see other suggestions below
- One of the world's greatest delicacies, especially tradtional at holiday time
- Imported from France, FDA Approved
- See other varieties available
Another specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougié is that all the hard work is done for you. All you have to do is to heat it and enjoy! You can also use this tender confit to prepare a cassoulet, or roast it with cep mushrooms for confit à la basquaise, with fried potatoes for confit à la béarnaise, or with sorrel for confit à la périgourdine.
D'Artagnan Duck Fat - 10 pack
from D'Artagnan
- Duck fat is better than butter and nutritionally similar to olive oil
- It's low in saturated fat
- Contains a good combination of poly and monosaturated fats
- 10 per pack / 7 oz each
Duck fat from D'Artagnan is better than butter! Nutritionally similar to olive oil; low in saturated fat, with a good combination of poly and monosaturated fats. Net Weight for one tub: 7 oz.
Omaha Steaks Chicken Breast Artichoke Parme
Chicken Breast Artichoke Parmesan
Rougié Duck Confit 2 duck legs 575grams (20.3 oz) Rougie
from Rougie
- Heat and enjoy.
- Also often used in Cassoulet, or roasted, see other suggestions below
- One of the world's greatest delicacies, especially tradtional at holiday time
- Imported from France, FDA Approved
- See other varieties available
Another specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougié is that all the hard work is done for you. All you have to do is to heat it and enjoy! You can also use this tender confit to prepare a cassoulet, or roast it with cep mushrooms for confit à la basquaise, with fried potatoes for confit à la béarnaise, or with sorrel for confit à la périgourdine.
Omaha Steaks Stuffed Chicken Breast Sampler
Stuffed Chicken Breast Samplers
Duck Leg Confit
from D'Artagnan
- Duck Leg Confit
- Traditional recipe of Gascon cooking
- Confit is made in their own fat with herbs and spices
- Great on the grill
Slowly stewed with herbs and spices. Fully cooked, just reheat on the grill or in the oven.
+++
