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Professional butcher free-range duck leg

approx. 500 g

    Extra information

    Duck leg from free-range ducks with free range

    Usage

    Preparation: remove the duck leg from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the duck leg from the refrigerator and packaging 1 hour before use and allow it to come to room temperature, covered. Season the duck leg to taste. Frying pan: heat (olive) oil in a pan and sear the duck leg on all sides. Deglaze with orange juice and chicken stock so that the duck leg is half submerged in the liquid. Let it stew at a moderate temperature for about 1.5 hours with a lid on the pan. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.

    Ingredients

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

    Professional butcher free-range duck leg

    approx. 500 g

      Product form

      Delicious with hoisin sauce * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher

      €11 , 75

      €12,80 (incl. btw)

        Characteristics

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

        Save

        In the freezer -12°C** 1 month after purchase. In freezer -18°C*** see best before date.

        Description

        Delicious with hoisin sauce


        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher

        Extra information

        Duck leg from free-range ducks with free range

        Usage

        Preparation: remove the duck leg from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the duck leg from the refrigerator and packaging 1 hour before use and allow it to come to room temperature, covered. Season the duck leg to taste. Frying pan: heat (olive) oil in a pan and sear the duck leg on all sides. Deglaze with orange juice and chicken stock so that the duck leg is half submerged in the liquid. Let it stew at a moderate temperature for about 1.5 hours with a lid on the pan. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.

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

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