Landes goose breast confit

Goose breast confit from the Landes region with goose fat.
For 1 to 2 or 3 people depending on the preparation.

Prepared according to a traditional recipe from the Landes region of southwestern France.

The geese are free-range and fed GMO-free grain corn.

The meat of the goose is tasty and its production is limited.

Preparation: remove the duck breast from the tin and drain, reserving the fat for sautéed potatoes.

Delicious, this duck breast can be eaten in two ways, hot or cold.

Hot magret: Heat in a frying pan for 5 to 7 minutes, skin side down, until crisp and toasted.
Turn over and heat on the flesh side for another 5 to 7 minutes.

In the oven: skin side up, brown the skin.

Save the fat for cooking sautéed potatoes or vegetables.

Cold magret: It can be eaten cold, in thin slices or small cubes on a salad, garnished with pieces of foie gras.

Gross weight: 1.800 kg, net weight: 1.100 kg.

Shelf life: 2 years at room temperature.