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…