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Southwestern duck leg stew with olives
Invite the sun to your table with the chef's latest creation, a stew of duck legs with olives accompanied by small gourmet vegetables
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Discover our brand new recipe: duck legs confit (from the South-West of France) cooked in a green olive sauce, accompanied by small cooked vegetables.
A real treat!
Can be part of a summer menu as well as enjoyed the rest of the year with a red wine
- As an aperitif for the summer: Small sausages with Espelette pepper OR a piperade with chorizo
- As a starter: Duck and olive terrine OR vegetable terrine with black olives and a salad
- For dessert: Pineapple and rum charlotte This dish can be accompanied by mashed potatoes with green olives and olive oil OR creamy polenta in which you can also add pieces of green olives OR fresh tagliatelle with olive sauce. For the summer, it can be served with a rosé from Provence. A charming red wine can also sublimate this dish.
750 g : jar
Confit of duck from the South-West, 2 legs 42 % (duck leg, salt), water, carrot, turnip, fennel, green olive 3,8 %, onion, dry white wine, olive oil, modified corn starch, tomato puree, aroma of veal juice bound (wheat flour), salt, duck juice, garlic, thyme, rosemary, pepper, laurel powder
Duck : Origin France
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||619 / 149|
|Total fat (g)||10|
|Saturated fat (g)||3,2|