Duck confit with "Sarladaise" potatoes
The duck legs have returned to the cauldron.
We add potatoes, porcini mushrooms and parsley and parsley sauce.
Heat the can warmed in a bain-marie for 10 minutes or pour the contents into a saucepan and warm on low heat for 5 minutes.
Enjoy your meal!
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Ingredients: 30% duck leg (origin: France), 30% potatoes, cooked juice (water, modified starch, onions, carrots, tomato paste, beef broth (maltodextrin, natural flavors, salt, beef fat) , chicken broth (salt, dextrose, fat and chicken meat, natural flavors, spices, herbs), cepes, pepper, salt).
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