Duck

Rougié Duck Confit 6/8 duck legs 1915 grams (67.5 oz) Rougie

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.

Rougié Duck Confit 2 duck legs 575grams (20.3 oz) Rougie

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.

Fresh Muscovy Duck Legs - 12 per Package

Muscovy duck has a unique taste. It is lean, meaty, tender, flavorful and has less fat and less calories per pound than turkey. They are barn-raised by Grimaud Farms in California without the use of steroids, antibiotics or growth hormones.

Moulard Duck Magret - 4 Half Breasts

The Moulard duck is a hybrid cross of female Pekin and a male Muscovy duck. The Moulard duck is corn fed several times daily in the three weeks before processing. The Moulard breast, called magret, is aged seven days on the bone to provide a red, meaty flesh. It is so big that some call it a duck steak. Magret breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Outer skin should be scored well to render and crisp fat. Average weight each - .85 lbs. **Please choose EXPEDITED SHIPPING for this item

Duck Legs Confit (6 Pieces)

These duck legs are seasoned, then slowly cooked in duck fat. Great for cassoulet.

Honey Roasted Duck

Moulard Duck Magret - Whole Breast

The Moulard duck is a hybrid cross of female Pekin and a male Muscovy duck. The Moulard duck is corn fed several times daily in the three weeks before processing. The Moulard breast, called magret, is aged seven days on the bone to provide a red, meaty flesh. It is so big that some call it a duck steak. Magret breast should be prepared as any red meat; seared and roasted, grilled or sautéed. Outer skin should be scored well to render and crisp fat. Net Weight: 1.5-2 lbs. **Please choose EXPEDITED SHIPPING for this item

Rougie Confit of Duck Legs 6-8 legs 67oz

A 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 the dish is that all the hard work is done for you. All you have to do is to heat it and enjoy!

Rougie Confit of Duck Legs 2 Legs 20.3 oz.

A 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 the dish is that all the hard work is done for you. All you have to do is to heat it and enjoy!

Roland Sweet & Sour Duck Sauce, 19 oz

Roland Sweet & Sour Duck Sauce from the For East has a tangy, sweet taste. This thick orange sauce is used widely in Oriental cuisine and is an excellent barbecue sauce. It is the base for many sweet and sour dishes and makes an excellent dipping sauce for appetizers. Roland Sweet & Sour Duck Sauce is used right from the jar.