Confits and jellies, pitacou, onion confit... | Le Delas
Confits and jellies, lemon pitacou, onion confit, chilli jelly...
Used in cooking like honey, Kliska chilli jelly is a strong and long-lasting sauce that enhances all dishes and goes particularly well with sweet and savory pairings.
Made mainly from Espelette pepper, Kliska pepper jelly is usually served as an accompaniment to sheep's cheese, foie gras or grilled or roasted meat. It can also be used to make spicy and fragrant sauces.
This duck liver mousse, with 2% Porto, is made from non-force-fed duck liver. It is an elegant starter that goes well with a Sauternes wine or an Vieux Quart de Chaumes. This mousse offers good cut resistance and a creamy, easy-to-spread texture. To guarantee the taste quality and a long conservation, the terrine is sealed under neutral gas.
Cut the non-peelable lid with a blade and scrape off the excess film with the back of the knife.
Store at a temperature below 4°C
Produced with Barsac wine (Château Dudon Sauternes made from grapes from organic farming), this confit can be used on toast, in cooking, as an accompaniment to foie gras, game, on a fruit dessert or in meat deglazing.
Tasty on bread or brioche, this confit of Crémant de Bourgogne is useg as a fruit jam, also well suited to tie sauces, sweeten fruits or fruit tarts, or accompany foie gras or goat cheese. In a jar of 100g, this confit is ideal for resale or in gift baskets.
Produced with Bordeaux wine from the Bourdieu domain made from grapes from organic farming, this confit has a powerful and slightly sweet taste. It can accompany certain starters, charcuterie for example, certain dishes (poultry, meat, etc.), cheese and even certain desserts, with nuts in particular.
Harvested in winter when fully ripe and guaranteed untreated before harvest, the Chin lemon is candied with salt, fat-free, preservative-free, gelling agent-free and sugar-free. It is used to enhance emulsions, fish tartars and carpaccio or tajines.
Candied in vinegar and spices, these candied lemons for tagine offer complex and accomplished flavors while avoiding a long preparation process for cooks. Available all year round, candied lemons for tagine can also be diverted according to the inspiration of the Chefs.
Made up of Menton lemon, sugar and spices, Menton lemon pitacou is a surprising condiment, ready to use and perfectly miscible with fatty substances. This aromatic cream faithfully restores the flavors of the fruit, from sustainable and local agriculture, picked at maturity, without any addition of gelling agent. Flavor enhancer, emulsifier or binder, it is particularly suitable for cooking, pastry, bakery, accompaniment to meat or fish.
An essential ingredient in Basque cuisine, Espelette pepper is characterized by its spicy and fragrant notes. The packaging of this jelly makes it ideal as a resale product. In cooking, it is used like honey, in sweet and savory recipes: with sheep's cheese or foie gras. On the edge of the plate, it goes well with meats and roasts.
Prepared with 88% of pink champagne, this confit restores the flavor in a jellified texture giving free rein to your creativity.
This true variety of Beldis lemon (literally "du bled") comes from a direct chain in Morocco. It is also called Limonette de Marrakech or bergamot lemon. It is a juicy and floral fruit with a fine and delicate choir. This recipe is 100% natural without flavorings or additives, made from fruits picked at maturity, worked by hand in Provence once a year.
Candied beldis lemon can be used diced on your roast white meat or poultry 5 minutes before the end of cooking, in fish terrines, spreads, vegetable purées, soups, pies, on fish toast, in tartars fish or maki... In salads, tomato or fennel for example, cut it into thin strips to enhance your vinaigrettes. For a perfect chickpea salad, add a few small cubes of candied lemon and a teaspoon of Le Coq Noir tajine preparation.
