Cane Kriaxera
Composition du colis :
- 2 filets de cane
- 2 cuisses de cane
- 2 manchons et ailerons
- 1 cou, 1 coeur et 1 gésier
Toutes les pièces sont sous-vide. Vous pouvez ainsi congeler si nécessaires pour en profiter en plusieurs fois ou bien en confir une partie dans le graisse de canard avec un peu de thym. DLC de 10 jours minimum à réception des précommandes.
Prix au kilo : 24,50€
Chronofresh delivery & Cold chain guarantee
Poids : Environ 2 Kg
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.
Kriaxera duck
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.
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
