Prims

Procanard

Idées Recettes


Barbary duck


 
Barbary duck breast
Female Barbary duck breast
Duck tournedos

Duck inner filet

Fry for 25 mins or cook
in a preheated oven at 200°C
for 30 mins.

Fry for 15 mins or cook
in a preheated oven at 200°C
for 20 mins.

Fry or grill for 10 to 12 mins turning regularly

Fry or grill for 1 1/2 mins each side


 
 
Roast duck fillet
Barbary duck leg
Barbary duck leg x2

Duck gizzards

Cook in the oven at 180°C for 1 h per kg

Cook in a preheated oven
at 200°C for 1 h 10 mins to 1 h 15 mins
or in a high-sided frying pan
for approximately 1 h.

Cook in a preheated oven
at 200°C for 1 h 10 mins to 1 h 15 mins
or in a high-sided frying pan
for approximately 1 h.

Gently simmer in the pressure cooker
with stock or duck fat for 2 hours



























 
Duck steak
Female Barbary duck

Barbary duck
Smoked duck breast

Fry on a strong heat for 3 to 4 minutes

Cook in the oven at 180°C for 1 h per kg

Cook in the oven at 180°C for 1 h per kg


Ideal for aperitifs and salads



























 

Mulard duck

Duck magret x1
Duck magret x3
Roasting duck leg

Duck leg for confit

Cook in a preheated oven
at 200°C (gas mark 7/8)
for 30 minutes.

Cook in a preheated oven
at 200°C (gas mark 7/8)
for 30 minutes.

Cook in the oven at 180°C
for 1 h per kg

Gently simmer in the pressure
cooker with duck fat
for 1 1/2 hours



 
 

 

Duck breast marinated
with boletus mushrooms

Duck prime wing joint
Duck gizzard

Duck heart

Cook in a preheated oven at 200°C
(gas mark 7/8) for 30 minutes.

Gently simmer in the pressure cooker
with stock or duck fat for 1 1/4 hours

Gently simmer in the pressure cooker
with stock or duck fat for 2 hours

Fry or grill the hearts slit down
the middle for 1 1/2 minutes
each side




























 
Dried duck breast
Duck leg confit x1

Can be enjoyed as an aperitif,
in a salad or as a main course

Cook in the oven at 180°C for 5-10min