Duck meat

The term 'confit' means to preserve, by cooking meat in either oil or its own fat. Now you can serve confit duck in your own home, without the burden of preparing it yourself. Think classic cassoulet, indulgent salads and decadent dinners. Tin of between four and six duck legs cooked and preserved in duck fat Remove from the tin, and scrape off excess fat Fry in a hot pan to crisp up the skin and warm through Duck confit is super soft and tender, and fully cooked so no need to cook through Can be eaten cold, warm or hot, eaten whole off the bone or shredded to be added to other dishes Each tin contains between four and six duck legs packed in duck fat

The term 'confit' means to preserve, by cooking meat in either oil or its own fat. Now you can serve confit duck in your own home, without the burden of preparing it yourself. Think classic cassoulet, indulgent salads and decadent dinners. Tin of two duck legs cooked and preserved in duck fat Remove from the tin, and scrape off excess fat Fry in a hot pan to crisp up the skin and warm through Duck confit is super soft and tender, and fully cooked so no need to cook through Can be eaten cold, warm or hot, eaten whole off the bone or shredded to be added to other dishes Each tin contains two duck legs packed in duck fat

Meaty and filling, these rustic pâté's and terrines from Jean Brunet are made with real meat, livers, and other quality ingredients. Made to a traditional French recipe in the heart of France, these are the perfect addition to a snack platter, and are equally delicious on toast for lunch. And with two fancy flavours to choose from, they're an excellent addition to the pantry. French duck pâté, blended with either apple or orange Perfect as an addition to a snack platter, or on toast for lunch Made with real duck meat, chicken livers, pork meat and fat, and armagnac brandy, this is a rough textured rustic pâté Each glass jar contains 90g of pâté Note: All Jean Brunet pâté's and terrines are made with real meat and chicken or pork livers. They are completely cruelty-free, as neither Jean Brunet nor Yuppiechef support animal cruelty in any way.

Meaty and filling, these rustic pâté's and terrines from Jean Brunet are made with real meat, livers, and other quality ingredients. Made to a traditional French recipe in the heart of France, these are the perfect addition to a snack platter, and are equally delicious on toast for lunch. French pork pâté with herbes de provence Perfect as an addition to a snack platter, or on toast for lunch Made with real duck meat, chicken livers, pork meat and fat, and herbes de provence, this is a rough textured rustic pâté Each glass jar contains 180g of pâté Note: All Jean Brunet pâté's and terrines are made with real meat and chicken or pork livers. They are completely cruelty-free, as neither Jean Brunet nor Yuppiechef support animal cruelty in any way.

You Get All Your Favorite Cajun And Creole Recipes, If You Like Hot And Spicy Food, Then You Need to Get This Experiment to your heart's content and your stomach's satisfaction Crawfish Etouffee Crawfish Pie Crab Meat Au Gratin Shrimp Creole Catfish Courtbouillon Red Beans And Rice Creole Cabbage Rolls Creole Green Beans Coconut Candies Yams Stuffed Merliton Seafood Gumbo Steak Rouille Crab Cake Magnolia Bluepoint Crab Tarts Oyster Chowder Soup Peppery Stuffed Crab Crab Meat Remick Barbecue Shrimp Duck Sausage Grilled Redfish Crab Stuffed Eggplant Royal Crawfish With Spicy Lobster Sauce Shrimp And Tortellini Salad Chicken And Sausage Gumbo Blackened Fish Cajun Hot Buffalo Wings Down South Jambalaya  (Chicken And Sausage) Uncle Steven's Bar-B-Q Ribs Mardi Gras Scampi Shrimp Creole Deep Fried Carrot Fritters Louisiana  Pralines And Many More....       All Recipe books bought will include free Cooking Measurement Converter software so that you never have problems converting recipes from imperial measurements  to metric or vice versa again  

You Get All Your Favorite Cajun And Creole Recipes, If You Like Hot And Spicy Food, Then You Need to Get This Experiment to your heart's content and your stomach's satisfaction Crawfish Etouffee Crawfish Pie Crab Meat Au Gratin Shrimp Creole Catfish Courtbouillon Red Beans And Rice Creole Cabbage Rolls Creole Green Beans Coconut Candies Yams Stuffed Merliton Seafood Gumbo Steak Rouille Crab Cake Magnolia Bluepoint Crab Tarts Oyster Chowder Soup Peppery Stuffed Crab Crab Meat Remick Barbecue Shrimp Duck Sausage Grilled Redfish Crab Stuffed Eggplant Royal Crawfish With Spicy Lobster Sauce Shrimp And Tortellini Salad Chicken And Sausage Gumbo Blackened Fish Cajun Hot Buffalo Wings Down South Jambalaya (Chicken And Sausage) Uncle Steven's Bar-B-Q Ribs Mardi Gras Scampi Shrimp Creole Deep Fried Carrot Fritters Louisiana  Pralines And Many More... All Recipe books bought will include free Cooking Measurement Converter software so that you never have problems converting recipes from imperial measurements to metric or vice versa again

Take the grinder to a whole new level with the Grinders from NoMU. From pink salt to smoked salt, to duck, steak and seafood seasoning, they have it all (so can you). A fine blend of herbs, spices and seasoning balances the subtle flavours of meat, poultry, veggies and more. With adjustable grinding heads and clear, easy-to-read packaging, they're a done deal. Just remember - grind into the cap, over cold food or into a spoon, to prevent steam clogging up the contents.  Recipes to inspire, using NoMU Grinders:  •   Thai chicken skewers with peanut dipping sauce, using NoMU Spicy Chilli. •   Caramelised onion and brie tartlets, using NoMU Sea Salt and Rainbow Pepper. •   Lamb cutlets with roasted cauliflower, anchovy crumbs and almonds, using NoMU Sea Salt and Rainbow Pepper. •   Lemongrass chicken sticks, using the NoMU Black Pepper. •   Smoked salt and peppercorn cured trout with hollandaise, using NoMU SmokedSalt, Pink Salt and Rainbow Pepper.

In , the first vines of Fryer’s Cove were planted amongst beach vegetation. This area, which is eight hundred and twenty meters from shore and about twenty meters above sea level, is sought after for its ideal climate which translates into the prominently unique flavour and character of Fryer’s Cove wine. Colour: Light vibrant pomegranate red with an orange tinge Nose: Flavours of ripe plums, cherries, herbs and vanilla spice with earthy and organic undertones Taste: Medium to full bodied with flavours of plums and herbs. The wine has a perfect balance between fruit and tannin with a lots of fruit and a good minerality on the after-taste Food suggestions: enjoy with red meat, game, game birds, duck or with a good stew. Ageing: it is recommended to store this wine for at least one year after bottling before starting to consume. It will be best to drink within 8 years after bottling