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Free-range duck breast fillet

approx. 280 g

    Usage

    Despite careful filleting, a bone may remain in the chicken.
    Preparation: Preparation: Remove the duck breast fillet from the refrigerator and packaging 30 minutes before preparation. Let it come to room temperature, covered. Pat the duck breast fillet dry with kitchen paper and season to taste. Cut the fat layer crosswise with a sharp knife. Frying pan: fry the duck breast fillet without butter or oil on the fat side until the fat melts. Moderate the temperature and fry for 6-7 minutes per side. Keep the duck breast fillet moving over the bottom of the pan while frying and turn regularly. Let the duck breast fillet rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly. Warnings and restrictions on use
    The special (vacuum) packaging optimally preserves the taste and quality of the meat. As a result, meat juices may be visible in the packaging. An unpleasant odor may be released after opening. This smell will disappear automatically shortly after opening.
    Please note: heat the product thoroughly.

    Ingredients

    Ingredients: duck breast fillet.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Nutritional values

    These values ​​apply to the unprepared product

    Type Per 100 Grams
    Energy 528 kJ (126 kcal)
    Fat 6g
    of which saturated 2.3g
    of which unsaturated 2.3g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 18g
    Salt 0.15g

    Free-range duck breast fillet

    approx. 280 g

      Product form

      Duck breast fillet from free-range ducks * Tender meat with slightly sweet taste * ​ * ​ * ​

      €12 , 50

      €13,65 (incl. btw)

        Characteristics

        Paper and/or wood of certified origin, Gluten-free, Lactose-free

        Save

        Not suitable for freezing at home.

        Description

        Duck breast fillet from free-range ducks


        * Tender meat with slightly sweet taste
        * ​
        * ​
        * ​

        Usage

        Despite careful filleting, a bone may remain in the chicken.
        Preparation: Preparation: Remove the duck breast fillet from the refrigerator and packaging 30 minutes before preparation. Let it come to room temperature, covered. Pat the duck breast fillet dry with kitchen paper and season to taste. Cut the fat layer crosswise with a sharp knife. Frying pan: fry the duck breast fillet without butter or oil on the fat side until the fat melts. Moderate the temperature and fry for 6-7 minutes per side. Keep the duck breast fillet moving over the bottom of the pan while frying and turn regularly. Let the duck breast fillet rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly. Warnings and restrictions on use
        The special (vacuum) packaging optimally preserves the taste and quality of the meat. As a result, meat juices may be visible in the packaging. An unpleasant odor may be released after opening. This smell will disappear automatically shortly after opening.
        Please note: heat the product thoroughly.

        Ingredients: duck breast fillet.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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