Moulard duck cooked slowly at low temperature and in a vacuum. Once it has been confit, it is boned and crumbled by hand, making the meat more tender and mellow. The product is vacuum-packed and deep-frozen.
To regenerate it, let it defrost for 24 hours at a positive temperature and then sauté it on a griddle or in a frying pan for 5 minutes.
Ideal for preparing hamburgers and gourmet sandwiches, also for adding to pizzas and cakes, making cannelloni, croquettes, gyozas, empanadas…
Otros productos de AVES:
|Packing details||BAG 850g|
|Units per box||5|
|Average weight box||4,25Kg|
|Expiration date||Deep-frozen (18 months expiry)||To receive the data sheet, please send us an email to email@example.com|