The presentation in ingot of the duck thigh confit allows to present, in a simple but innovative way, this classic dish.
Bone and with the skin homogeneously distributed throughout the surface of the ingot.
Enjoy a gastronomy classic in a few minutes, a real delicacy. 3-4 diners per pack. Useal tips To consume the confit ingot, we recommend:
1. To demolish.
2. Please provide the content in the rations you want. For a tasting type menu, amounts of 125g per person are recommended (dividing for four content to obtain 4 rations).
3. Preparation: Place each ingot on the side of the skin on a hot plate or pan. Leave a few minutes to a live heat (8/10) until it takes on a golden and crisp look. Tip: For a perfect finish and helping with some clamps, gild the sides. Preheat the oven to 180oC. Place each ingot with the golden skin up into an oven tray and insert it into the same at 180oC for 5 minutes.
Remove from the oven and embed the ingots by accompanying them with the desired garrison.
We are specialized in the production of duck foie gras of the highest quality.
From start to finish, because we are farmers and we also have a factory that meets the most demanding international requirements and certifications.
Since 1989 our commitment is to offer customers the most classic products (fresh foie gras, magret, confit or duck ham) but also to bring innovation to your table as products adapted to the new times.