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 Ingredients :
Duck magret 62 % (duck, salt, pepper), sauce [water, dry white wine, red wine, white roux (wheat flour, palm oil, antioxidant: extract rich in tocopheroles. Can contain traces of: milk, soja, mustard, sesame, egg, celery), marinade a la Vigneronne (water, flavours, red wine extracts, flavours (onion, garlic, shallot, parsley), vegetables and vegetable extracts (carot, tomatoe, white mushroom extracts), salt, dextrose, sugar (saccharose)), veal juice (flavours, wheat maltodextrine, potatoe starch, modified corn starch, salt, dextrose, vegetable palm fat, chicken lard, onion, veal, tomatoe, wheat flour, thickener: guar rubber, garlic, beef extracts, sugar, mutton lard, sodium carbonates), shallot, sugar], dry white raisins 5%, sulfites.
Duck Magret à la Vigneronne A traditional recipe combining the Southwestern treasures: duck and wine. Here the Magret has been cooked over the open fire for a golden skin, afterwards cooked in a &"marinade vigneronne&", a marinade using two wines, vegetables and white grapes. Instructions for use :
Serve with pasta or steam cooked potatoes. What to drink? A red wine (Bergerac, Bordeaux) or a smooth white wine. |
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