Duck sold whole by the piece. Price per kilo: €16.67
Note: products ordered at the same time will all be shipped at the same time
For 5/6 people
Chronofresh delivery & Cold chain guarantee
Weight: Approximately 2.6Kg
Kriaxera duck or Kriaxera duck?
An exceptional product reserved until now for starred restaurants:
Michel and Patrick Dagorret have dedicated themselves to breeding females for meat production only. The males are preferred by other producers for the production of foie gras and other confits. The Kriaxera duck is perfect for roasting, baking and filleting. The meat has a very good hold, it is tasty and flavoursome. You will also feel the difference in confit, for example, compared to the traditional ducks that make up the vast majority of the offer.
Local and hardy, the Kriaxera is a breed perfectly adapted to the land. It lives in freedom in the meadows of the farm. The Criaxera mallard is a cross between the Kriaxera duck and a male Barbary. Recognisable by its brown-black plumage, enhanced by a few beautiful green feathers, the Kriaxera duck is a lively and alert animal that is raised in the wild on the Dagorret family's Perekabia farm in Irrissarry in the Basque Country. The Kriaxera duck feeds mainly on grass, small insects and a supplement of locally produced cereals guaranteed without GMOs. This breed is in danger of disappearing. Our ducks are neither vaccinated nor treated with anti-biotics: only natural food and good breeding conditions guarantee the quality of the meat.
Farmhouse duck recipe
Cooking free-range duck in the oven
If you want to roast your Kriaxera duck whole in the oven, remember to take it out of the refrigerator 30 minutes before you start cooking so that it can slowly come to temperature. Then cut off the head of the duck. Place the duck in a roasting tin. Season the duck with salt and pepper, add garlic, onion, thyme and carrots, and drizzle oil over the duck. Place in a preheated oven at 140°C for 45 minutes. Baste the duck regularly. Finish cooking in an oven at 180/190°C for another 45 minutes. Total cooking time of 1H30. Leave to rest after cooking. The trick is to raise the duck, head down, rump up, so that the juice nourishes the inside of the flesh during the resting phase.
Cutting the duck
Do you want to eat the fillets separately and preserve the legs, fins and neck? Nothing could be simpler, start by flaming your duck with a burner or blowtorch. Then lift the fillets and legs, separate the fins and neck.
Cooking duck fillet
Take your fillets out of the fridge 20 minutes before cooking to season them with salt and pepper. Slash the skin side very slightly in a grid pattern, don't go all the way through the meat..., start cooking the skin side on a cold pan over low heat. The fat will melt and the cooking will be done gradually, thus avoiding the meat to be attacked by a cooking at too high heat and thus to dry out the meat. Baste the fillets during cooking, which takes about 8 to 10 minutes. Leave the fillet to rest off the heat, skin side up, for 5 minutes before cutting and eating. Kriaxera duck can be served with spring vegetables such as peas.
Duck confit cooked
Once your legs, wings and neck are ready, you can cook them in Kriaxera duck fat over a very low heat for a good 3 hours. Tip: you can flavour your duck fat with a little thyme.
What wine to drink with roast duck?
We recommend a red AXERIA 2016 - AOC Irouleguy or a red BIZI BERRI 2015 from Domaine Brana to accompany your roasted Kriaxera duck