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Raised in South-west of France and allowed to roam freely and grow naturally. Has a firm and fine texture and is lighter in taste compared to the Magret (male). Can be prepared pan fried, grilled or roasted.
Recommended pan fried. Score the skin without cutting trough to help release the fat while cooking. Start 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 cream 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...