Duck tagine

Discover an exotic recipe for our DUCK MEATBALLS, cooked in the Les Canardises workshops in Saint Ferréol-les-Neiges, in their date and honey sauce.

Instructions and storage : Keep refrigerated after opening and consume quickly. Heat in a bain-marie for 10-12 minutes.

Recommended accompaniments : Serve with couscous or tagliatelle. Toasted flaked almonds and fresh mint.

Ingredients : Duck meat, Pork meat, Onions, Dates (dates, sunflower oil), Duck fat, Breadcrumbs (wheat), Eggs, Garlic, Cornstarch, Carrots, Leeks, Celery, Salt, Duck bones (used for broth), Honey, Sherry vinegar, Herbs and Spices.

RAISED OUTDOOR ON THE FARM