Duck confit and traditional confit gizzards

A tender, ready-to-serve speciality from the South-West for gourmet salads and hot dishes Prepared in Beaumont-de-Lomagne by Maison Micouleau, these duck gizzards confit are slowly cooked in duck fat using traditional South-Western methods. Already thinly sliced and seasoned to perfection, they offer a texture that is tender, succulent and subtly firm. Free from colourings and preservatives, this authentic product is an essential staple for the out-of-home catering sector (RHF), brasseries and caterers seeking a high-quality, locally sourced ingredient that is incredibly quick to prepare. Professional uses, preparation and storage: ► Culinary applications and presentation: > Mixed salads and gourmet starters: Reheat for a few minutes over a low heat in a frying pan and serve warm on a Périgord or Guers-style salad (with mesclun, walnut kernels, dried duck breast, cherry tomatoes and a touch of foie gras). > Hot dishes and regional stir-fries: Sauté with Sarladaise potatoes or wild mushroom stir-fries, or incorporate into risottos, savoury quiches, regional tarts and fresh pasta fillings. > Food and wine pairings: Pair with a light red wine (Bergerac, Côtes-de-Gascogne) or a dry white wine with lovely freshness (Chardonnay, Sauvignon Blanc). ► Benefits for cooking and management: 4/4 tin weighing 765 g, sized for approximately 6 portions. Ready-to-use, finely sliced format saving valuable time during preparation, ensuring precise portion control and consistent serving without waste, selected by Le Delas. ► Format and packaging: 765 g net 4/4 metal tin. Packaged in cartons of 12 tins. ► Storage and shelf life: Store before opening in a dry, cool place (best before 4 years). Once opened, transfer to an airtight container in the fridge and consume within 48 hours.

The tenderness and tradition of Gascony confit in a large-format serving size for restaurants. These duck confit drumettes are crafted by the artisanal producer Micouleau in Beaumont-de-Lomagne using traditional methods. Made from duck meat sourced from ducks born, raised, and processed in France, this specialty from the Southwest is slowly cooked in its own fat to ensure perfectly tender, juicy, and very flavorful meat. Packaged in a 5/1 can containing exactly 25 uniformly sized drumettes, this large-capacity can is designed to meet the efficiency and cost-control needs of commercial restaurants, brasseries, caterers, and institutional food service operations. Professional uses, preparation, and storage: ► Culinary applications: Thanks to their excellent texture when reheated and their golden appearance, these confit duck wings are ideal for creating generous regional dishes, homemade cassoulets, seafood or Southwestern-style sauerkraut, tagines, or daily specials in brasseries. They pair perfectly with Sarladaise potatoes browned in the duck fat recovered from the can, Tarbais beans, sautéed wild mushrooms, or sweet potato purée. The cooking juices and fat contained in the package also make an excellent base for making homemade fries or thickening your cooking sauces. ► Preparation: To make it easier to remove the pieces without damaging the meat, place the unopened can in a water bath for about ten minutes to liquefy the fat. Then remove the sleeves and brown them skin-side down in a skillet or under a salamander/in a conventional oven at 200°C for a few minutes until the skin is nice and crispy. ► Storage: This is a long-life, heat-sealed product; store in a dry, cool place. After opening the tin, transfer any uneaten drumsticks and the fat to an airtight container, store in the refrigerator at a temperature between 0°C and +4°C, and consume within 48 hours. Find this traditional product in our Grocery section at Le Delas in the Rungis International Market.

The authentic flavors of southwestern France and the art of slow cooking. These two duck confit legs bear the “Canard à foie gras du Sud-Ouest” Protected Geographical Indication (PGI), a guarantee of origin and quality. Crafted by the artisanal producer Micouleau in Beaumont-de-Lomagne, Gascony, this iconic specialty of French gastronomy is made from duck meat sourced from ducks born, raised, and processed in the Southwest. Slow-cooked in their own fat using traditional methods, the thighs reveal exceptionally tender, juicy, and flavorful meat beneath a skin that turns golden and crispy after being baked or pan-seared. Packaged in a 4/4 can (800 g net, 430 g net drained weight), this format of 2 uniform thighs is ideal for restaurant owners, caterers, and commercial foodservice operators. Professional uses, preparation, and storage: ► Culinary applications: A signature dish on traditional menus and in brasseries, this Southwestern France IGP duck confit adds a touch of generosity to your menus. It is best served with Sarladaise potatoes browned in the duck fat recovered from the packaging, pan-seared porcini mushrooms with garlic and parsley, a Castelnaudary cassoulet, or green Puy lentils. It also works very well, shredded, in a duck parmentier, a gourmet Périgord salad, or Southwestern spring rolls. ► Preparation: To easily remove the thighs from the container without breaking them, place the unopened can in a water bath for a few minutes to liquefy the fat. Gently remove the thighs, then place them skin-side down in a skillet or in the oven (190°C/200°C) for about ten minutes until the skin is golden brown and crispy. ► Storage: This is a long-life, heat-sealed product; store at room temperature in a dry, cool place. After opening the can, transfer any uneaten product to an airtight container, store in the refrigerator at a temperature between 0°C and +4°C, and consume within 48 hours. Find this traditional specialty in our Grocery section at Le Delas in the Rungis International Market.