roasted duck

...Boneless roasted duck...

... salt is harvested artisanally from the salt marshes of Île de Ré. Armagnac: This famous spirit from the South-West of France adds a woody note and exceptional aromatic depth. Roasted Pine Nuts: These carefully selected and roasted pine nuts add a crunchy touch and a subtle hazelnut aroma. Uses: Sel Gascon is ideal for elegantly and deliciously enhancing your dishes: Meats: Sprinkle on a grilled steak, duck breast, or lamb chops to elevate the flavors. Reference:SELGASCON...

... cooking and have a sweet anise flavor. Due to its sweet taste, star anise is commonly used in jams, cakes, pudding, and syrup. It is also used in beverages to flavor absinthe, liqueurs, and pastis. It is very often used in Chinese cuisine with roasted duck and other meats. Packaging: 125g, 250g, and bulk...

...Price: €16.99 (VAT included at the current legal rate) Denomination: Vinho Verde DOC Harvest: 2017 Alcohol Content: 13% vol. Description: It presents a light straw color, with aromas of citrus fruits and subtle notes of spices… transporting us to distant lands… vanilla and cinnamon… This is a complex wine, with a good mouthfeel, persistent, and very enjoyable to taste. Pairings: Excellent to accompany white meat dishes, such as chicken and duck, roasted fish, and strong cheeses. It should be served between 10 and 12°C.

... oak) and additional 6 months in the bottles. Ageing potential: 2018 - 2028. Characteristics: 
The color is deep ruby. The bouquet offers both youthful and mature notes. It smells of ripe dark red and black fruits and chocolate with a hint of wood. The wine is dry in the mouth with a velvet texture and flexible tannins. Very intense and fruity character but still you can feel elegant freshness. Food pairings:
 Good for steak, game terrine or roasted duck. Also goes well with pasta, risotto and matured cheeses. Serving temperature: 14 - 16° C.

...Located in the heart of Provence, the Domaine d'Estoublon has been producing wines and olive oil since 1489. The red from the Château is a blend of Cabernet Sauvignon and Mourvèdre produced under the AOP Baux de Provence. Its color ranges from ruby to garnet and is concentrated. Its powerful and complex nose reveals aromas of plum, blackberry compote, roasted cocoa, sweet spices, and cedar. This cuvée pairs perfectly with a beef steak, duck breast with pepper sauce, or a shoulder of lamb.

...Vinification Manual harvest. Partial destemming. Maceration for 28 to 35 days with temperature control (from 26° to 30°). Low-pressure pneumatic pressing (below 1 bar). Aging for 18 to 24 months in concrete tanks. Bottling done by us, in our cellars. Bottle aging for 6 months before commercialization. Food pairing Spicy dishes, red meats, roasted capon with chestnuts, royal-style hare stew, duck...

...Sage is a plant from the Lamiaceae family, named after the Latin word 'salvare,' meaning 'to save' or 'to heal.' Indeed, sage has been attributed with medicinal properties since ancient times. Also known in China, North America, and South America for a long time, it actually has a very large number of species (over 700) grouped under the genus Salvia. Our unusual variety among these hundreds of Salvia is the stricha sage, which has a strong, slightly bitter, and camphor-like flavor, pairing wonderfully with game, roasted pork and lamb, veal, chicken, turkey, or even duck.

...garlic sausage * Old-fashioned terrine: country pâté, liver pâté, garlic pâté. * Pâté en croûte Rotisserie: * Grilling ham BRASEROL, superior bone-in cooked ham, cooked ham with rind removed, roasted grilled cooked ham. * Boiled belly, roasted grilled belly, Rillaux, mini rillaux * Cracklings, Nantes bacon * Cooked short ribs Festive recipes: * Terrines: Duck foie gras terrine with chanterelles...

Specialists in duck preparations. Duck foie gras. Delicatessen products. Charcuterie and cooked dishes. Meats, shoulder, and cooked cold cuts. Poultry and pâtés. Duck specialties. Roasted meats.