An essential part of France’s regional production, French-origin duck legs are preserved in our kitchens.
Serve them with potatoes, boletus mushrooms or beans in a garlic and parsley sauce…
Discover all our receipes and our culinary advice.
Before opening, put the box in a bain-marie for about 5 minutes in order to clear the legs from the fat. Finish degreasing and cook the skin side thighs over high heat for 5 minutes. Turn over and cook for a few minutes on the meat side over low heat.
These Toulouse sausages are made with French-origin pork in our kitchens, using a traditional recipe: they are grilled in our ovens then cooked in duck fat to make them even more melt-in-the-mouth!
Delicious preserved duck gizzards to be served still warm in a mixed salad.
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