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These Barbary ducks are raised alongside our free-range chickens in the idyllic South-west region of France. They have a firm, meaty texture and fabulous 'true' taste, without a hint of greasiness. The skin crisps up beautifully while the meat remains succulent and tasty.
Recommended pan fried. Score the skin without cutting trough to help release the fat while cooking. Starts cooking the meat skin down in a dry cold pan to slowly melt the fat. Cook for about 9-10 minutes. Serve the duck medium rare, accompanied with balsamic glaze on the top.
: Called banana shallots because of their size. They have a smooth, tan-colored skin and they taste slightly milder than other types of shallot. . Chef's tip: Shallots can be...