$146
The gizzard is a small digestive pouch made of a thick muscle found in poultry and game birds. Gizzards can be roasted with the bird, minced and added to a stuffing or combined with the other giblets (heart, liver, kidneys, etc.) to make a ragoût. They are often preserved, especially in duck fat to make a confit. Seasonned with Guerande Salt, and kept in duck fat, all the flavours of duck are preserved.
Usage: take out the gizzards from the jar, and heat them in a pan, low fire. Cut them into regular slices to be able to serve them on your salad. Perfect in a Landaise salad with foie gras, smoked duck magret, salad and corn. S
Jar of 200g
Origin : France, Aquitaine
Animal : Duck
Just pan-fried or baked in oven to enjoy the amazing taste of the duck meat.
Nutritional value for 100g: 260 kcal/1093 kJ, Fat 10,5 g including saturated fat 4,8 g, carbohydrate 0 g including sugar 0 g, Proteins 30,7 g, Salt 1,6 g
537 kcal/2247 kJ,
Fat: 56 g including aturated fat 15,5 g, Glucides 2,1 g including sugar 0,4 g, Proteins 8,2 g, Salt 1,2 g
152 kcal/643 kJ, Matières grasses 2,5 g dont acides gras saturés 0,9 g, Glucides 0 g dont sucres 0 g, Protéines 32,4 g, Sel 1,6 g
The spread “Chocolade CRUNCHY” is a delightful combination of hazelnut and cocoa.This crispy preparation is simply irresistible. We use non-defatted cocoa that is stronger in flavor and less textured than the defatted one, and is also more nutritious.This product contains milk.
Price is per jar or 350g
Nutmeg is indigenous to the island of Banda in the Molucca archipelago. It was introduced in Sulawesi, Java and Sumatra, Malaysia on the island of Penang, in Bengal, the Caribbean and Brazil. Pierre Poivre planted it in Mauritius and at Reunion. Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.
Latin name : Myristica fragrans
Origin : Madagascar
Seasonality: November to January
Ingredients : 100 % whole nutmeg
Storage: Away from light, heat and moisture.
A unique blend of spices is the equivalent of the “massalé” from Reunion island. The word “curry” derives from the term kari (or karil), which in southern India refers to spices used for certain dishes. It is a mixture of 13 herbs and spices in balanced proportions and precise to identify and showcase your dishes simmered or grilled meats.
Taste : is an aromatic spice mixture with a bright orange color, due to the presence of turmeric, curry has various formulations, but coriander, cumin, chili and turmeric are always present.
Cooking tips : use it to flavour your rice, fish and white meat or go for a classical recipe of chicken curry with rice. We advise to to toss the curry in the pan before serving, in order to bring out the flavors.
Origin : Madagascar
Ingredient: black pepper, fenugreek, turmeric, nutmeg, cloves, cumin, cinnamon, garlic, ginger, chilli, coriande and Voatsiperifery wild pepper. No preservative
Storage: Keep away from light, heat and moisture.
An exceptional semi-wild spice which will bring magic to any of your dish.
Cooking tips : It is the perfect spice to match with meat’s tastes (pork and lamb), fish, and gives an exceptionnal taste on foie gras. It is good as well to use to season salads and potatos. We don’t advice to strongly expose it to heat to avoid its delicate aromas to be replaced by a bitter taste.
Latin name : Piper borbonense
Origin : East of Madagascar
Ingredients : 100 % whole wild black voatsiperifery peppercorns
Seasonality: September to December
Storage: Away from light, heat and moisture.
DIscover or offer a selection of traditional product from Ile de Ré.
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