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
Made exclusively with IGP Perigord duck foie gras.
This protected geographical indication certifies that ducks are raised in Périgord and fed with corn.
Origin : France, Périgord Animal : Duck Eat by date: 3 months
In professional cookery, the term “chicken supreme” is used to describe a boneless, skinless breast of chicken. Chicken supremes can be prepared in many ways. This chicken has been raised outdoor in the green landscapes of the Maine region during 81 days Take the surpremes out of the fridge at least 30 min before cooking them.
Origin : France Animal : Chicken Eat by date: at least 1 month Freezing: suitable
Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up.
Origin : France Animal : Duck Eat by date: 10 days Freezing: suitable
To adapt to new freights issues, we have moved to a new logistic scheme. Please note our NEW order schedule:
Order by MONDAY 6pm for a delivery FRIDAY .
Enjoy our range of products selected with love, sourced from small producers, paid at fair price, delivered to you with dedicated staff for a sustainable ecosystem.
