Butchery | Duck - Can | Le Delas Rungis
Butchery | Duck - Can
Trimmed and sliced, these duck aiguillettes are characterized by their delicate taste and their tenderness. Ready to cook, they save valuable time. It can be served poached in Vietnamese style broth, for example, roasted, marinated, or simmered.
Offer the authenticity of the French terroir with these ready-to-roast duck legs, vacuum-packed in packs of 2. Selected by chef butcher Le Delas, they come from rigorously selected French farms, guaranteeing tender, tasty meat that's perfect for both traditional and gourmet dishes. These duck legs offer excellent value for money. Ideal for restaurateurs, caterers and butchers, they'll fit in perfectly with your menus of simmered, confit or oven-baked dishes.
These grey-feathered Barbary ducks are farm-raised for 10 - 11 weeks, whereas most producers rear ducks for only 8 weeks. They have a rich yellow skin and pink, tender meat, whose superior quality makes these birds suitable for a variety of cooking methods.
Ce foie gras frais est idéal pour les traiteurs, intégré dans des recettes charcutières, poêlé pour des entrées chaudes, intégré dans des plats principaux en farce dans des volailles par exemple, ou dans des sauces au foie gras, soupes ou veloutés. Snacké, il garnit vos tartines ou canapés, intègre vos salades gourmandes pour un contraste de textures et de saveurs avec des accompagnements sucrés-salés.
First choice or extra depending on availability.
Le Delas offers you this raw duck breast from France, vacuum-packed individually to avoid any loss in the kitchen. This French duck breast is renowned for its quality and tenderness, and is an essential part of French cuisine. Its flavoursome meat and rich taste make it an ideal ingredient for restaurants. Its versatility means that it can be pan-fried or barbecued for quick and tasty cooking, and served with a red fruit sauce, for example. You can also prepare this duck breast in carpaccio marinated with fresh herbs and olive oil for an elegant starter full of flavour. Cooked and cut into large slices, it adds a gourmet touch to mixed salads, pasta dishes, etc.
