Delicious for various applications. We’ve marinated the thigh meat of the Dutch duck with garlic, thyme and rosemary and then slowly cooked it confit. The result is delicious.
Au-Bain-Marie
Heat the chicken in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the pork in the vacuum pack for 15 minutes at 90 °C.
Pan
Heat for 5-8 minutes over medium heat.
97% eendenvlees, knoflook, zout, tijm, rozemarijn.
Nutritional values per 100g:
| Energy kJ | 926 |
| Energy kcal | 221 |
| Fat | 16,8 g |
| – of which saturates | 7,3 g |
| Carbohydrate | 0,2 g |
| – of which sugar | 0,2 g |
| Fibre | 0,1 g |
| Protein | 17,7 g |
| Salt | 1,2 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
