The product
Confit di coscia d'anatra
Ready-to-eat duck thigh, just to heat and serve
- Sku:
- 84082
- Country of origin:
- France
- Weight:
- 240 g
- Minimum order:
- 1 piece. Also available upon request in 4 x 250 g format (code 84083)
- Description
- Duck thigh, from animals reared and slaughtered in the Périgord, cooked in its own fat
- Appearance
- Well trimmed, with the bone cleaned and a generous amount of cooking fat; the leg is individually vacuum-packed
- Taste
- Intense duck meat taste, well-rounded and with just the right amount of saltiness
- Maturing
- Non prevista
- Our selection
- Duck confit is a typical dish from the Périgord region, which is why Valette prepares duck thighs according to tradition and without preservatives to create this recipe
- Suggestions
- Remove the excess fat and place the leg skin-side down in a hot pan: heat over medium-high heat until the skin turns golden brown, then turn the leg over, lower the heat and wait until it is piping hot; serve with potatoes and mushrooms, as tradition dictates
- Ingredients
- Duck thighs cooked in duck fat, duck fat, salt
- Weight
- 240 g
- Packaging
- In a vacuum-sealed bag
- Storage Conditions (packaged products)
- Store at a temperature between +0 and +4 °C
- Instructions for use
- To be consumed after cooking. Once opened, store in the refrigerator and consume within a short period of time
- Country of origin of the primary ingredient
- Francia
- Nutrition Declaration
-
Energy: 1269 kJ / 305 kcal
Fat: 22,9 g
of which saturates: 6,2 g
Carbohydrate: 0,4 g
of which sugars: Protein: 24,6 g
Salt: 1,5 g
Typical value per 100 g
The producer
Valette Foie Gras - Gourdon - France
Selected because
Valette Foie Gras is a company with over a century of experience in the production of foie gras. It was founded in Saint Clair, near Gourdon, in
south-western France, in 1920. Its founders, Adrien Valette, a great expert in foie gras and truffles, and his wife Louise, specialised in cooking
traditional regional dishes, started the company to carry out a commercial activity. Their passion and expertise led to the opening of their first
workshop in 1975, thanks to their son René. In the following years, the company expanded and opened its first boutiques, until it reached its current
structure under the guidance of Jacques Valette, the third generation. Today, Valette produces artisanal foie gras, defending the gastronomy of the
Périgord with enthusiasm and conviction. The entire production chain is controlled thanks to an agreement with the "Terres du Sud" cooperative for
duck breeding and the creation of its own processing plant: the proximity between the farm, slaughterhouse and workshops allows the livers to be
processed in a very short time. Valette is known as one of the finest foie gras brands, having won numerous medals at the Concours Général
Agricole in Paris and being stocked in leading French boutiques.
