Duck confit and mashed potatoes with cep
Duck confit and mashed potatoes with cep
Description
An original recipe for a leg of duck from the South-West patiently preserved in Guérande salt, served with a creamy potato puree and ceps.
Preparation tips :
Remove the lid, then reheat.
Microwave: 3 minutes at 750W
In a conventional oven: 12 minutes at 180°C (gas mark 6)
In a saucepan 4 minutes on low heat
Tips for serving :
Accompany your dish with a light red wine.
Finish your meal with a gourmet touch by savouring our chocolate cake
Packaging :
360 g : glass case
Ingredients
Potato 45%, confit* duck leg 31% (duck leg, duck fat, Guérande salt), ceps in sunflower oil 6.8%, button mushrooms, liquid cream [cream (milk), stabilizer: carrageenan], butter, modified corn starch, shallot, garlic, salt, cep powder, pepper, ground nutmeg. Duck, Origin: France
*Duck with foie gras from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy)
Nutritional values
| Average nutritional values | Per 100 g |
|---|---|
| Energy (kJ / kcal) | 663 / 159 |
| Total fat (g) | 9,4 |
| Saturated fat (g) | 3,7 |
| Carbohydrates (g) | 8,9 |
| sugars (g) | 1,0 |
| Proteins (g) | 9,1 |
| Salt (g) | 1,1 |