The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Our Moulard ducks, a cross between Muscovy and Pekin breeds, come from a farm in New York State, where they live cage-free, in open barns with plenty of space and sunlight. The ducks are humanely raised, fed a vegetarian diet of corn and soy, and are never administered antibiotics or hormones.Duck legs come, unlike chicken, with the thigh attached. You may wish to separate them before cooking, but you can leave them intact, depending on how you plan to cook the legs. There is nothing quite as satisfying as a meaty duck leg that has been slow cooked in fat and herbs for hours. The classic French recipe for duck leg confit was a method to preserve meat before refrigeration. Try it yourself with these duck legs and a good deal of duck fat. Or use another slow-cooked method to create rillettes, a creamy spread of shredded duck leg mixed with fat and aromatics. While duck legs can be grilled and served at outdoor parties for easy, out-of-hand eating, they can also be marinated and roasted in the oven until the skin is crisped and golden. A wine braise will tenderize duck legs, and when slow cooked and shredded, the meat of duck leg can be used in a ragout or lasagna.
· Humanely-raised Moulard ducks · From a New York State farm · Pure vegetarian diet of corn and soy · Antibiotic and hormone free · Package contains 4 duck legs · Average weight: 14 oz each · Serves 4 · Sold in an uncooked state
"When classic French duck confit meets good ole Southern hospitality, the results are so satisfying. "
"Chef Scott Cutaneo pairs duck confit with a Tourte Normande, lightly-sautéed apples, figs and apricot. "
"Our rillettes are made the old-fashion way, using only duck, aromatic vegetables and herbs, affirming the idea that the best things in life are very often the simplest."
"In this play on Arroz con Pollo, George Mendes of the restaurant Aldea, combines duck confit and duck breast with seasoned rice, chorizo and olives."
"Beets add a sweet edge to duck legs braised in wine."