{"title":"Ready meals","description":"\u003cp\u003ePerfect for impatient gourmets who don't want to spend a long time at the stove before the food is on the table.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThis selection of traditional and modern dishes with plenty of French local flair was prepared with a lot of love and from the finest ingredients.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eSo it tastes almost homemade – perhaps even better! Bon appétit!\u003c\/p\u003e","products":[{"product_id":"confit-de-canard-entenconfit-320g-vidal-foie-gras","title":"Confit de Canard (Duck Confit 1 Leg) 320g","description":"\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent legs from ducks that have been fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée\/protected geographical indication).\u003c\/p\u003e\n\u003cp\u003eFirst, the pieces of meat are rubbed with salt—Mr. Vidal uses coarse sea salt from Guérande for this purpose—and left to rest for 3 to 4 days. Then, the meat is covered with its own fat and slowly cooked over a low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting them with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 320g (1 bar)","offer_id":7465428865,"sku":"MP-CONF-VIDAL-1776","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confit-de-canard-entenconfit-maitre-philippe-filles-vidal-940162.jpg?v=1774991238"},{"product_id":"confit-d-oie-ganse-confit-von-vidal-in-perigord","title":"Confit d'Oie (Goose Confit) 2 Legs","description":"\u003cp\u003eA rich and exquisite preparation made with the finest goose: 2 goose legs cooked in pure goose fat, which literally melt in the mouth and release a fine bouquet of savory aromas.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eClassic French home cooking that warms the body and soul.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting with the fat until the skin is crispy. Serve with potatoes fried in goose fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the excess fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Save the remaining goose fat, it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"1 glass, 840 g","offer_id":386910222,"sku":"MP-CONF-VIDAL-1779","price":28.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confit-doie-ganseconfit-2-keulen-maitre-philippe-filles-vidal-983422.jpg?v=1774991226"},{"product_id":"cassoulet-mit-confit-de-canard-420g-vidal-foie-gras","title":"Cassoulet with Duck Confit 420g","description":"\u003cblockquote\u003e \u003cp\u003eA cassoulet always tastes good, especially when it gets colder outside. This cassoulet is an incomparable delight, thanks to the tender duck confit from Périgord. \u003c\/p\u003e \u003c\/blockquote\u003e \u003cp\u003eCarefully heat the cassoulet on the stove and then transfer it to an ovenproof dish to finish baking in the oven. For the crust, you can also sprinkle some breadcrumbs on top. \u003c\/p\u003e \u003cp\u003eCassoulet is a stew from Languedoc in southern France, in which white beans, bacon, salted meat (confit), and sausages are simmered together. Traditionally, the dish is also baked in the oven, which creates a crust that is repeatedly broken up and stirred back in. A good cassoulet should contain seven crusts. \u003c\/p\u003e \u003cp\u003eThe cassoulet owes its name to its preparation in a \"cassole\", a stoneware or earthenware pot. At least three cities claim the origin of the cassoulet: Castelnaudary, Carcassonne, and Toulouse. \u003c\/p\u003e","brand":"Vidal","offers":[{"title":"Glass 420g","offer_id":386926170,"sku":"MP-CASS-VIDAL-1780","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/cassoulet-mit-confit-de-canard-entenconfit-maitre-philippe-filles-vidal-204790.jpg?v=1774991214"},{"product_id":"cassoulet-mit-ganseconfit","title":"Cassoulet with goose confit","description":"\u003cp\u003eCassoulet is a traditional stew from southern France made with white beans, bacon, sausages, and confit duck or, in this case, goose meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThis cassoulet is particularly festive thanks to the tender confit d'oie from Périgord!\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThe Vidal family business is based in Cénac in the heart of Périgord, a region also known as the “triangle d’Or,” or France’s golden triangle, thanks to its agricultural fertility. The company is run by Pascal Vidal, who is assisted by his wife, his son, and eight other employees. Vidal supplies selected delicatessens throughout Europe.\u003c\/p\u003e\n\u003cp\u003ePascal Vidal is a trained chef and a culinary virtuoso with a passionate love for bold flavors, which can be found in his preserves. All the preserves are based on traditional regional recipes that offer entirely new taste experiences through modern variations. The confits and cassoulet are a true delight for the palate, but lesser-known dishes such as braised goose with chestnuts also make gourmets’ hearts beat faster.\u003c\/p\u003e\n\u003cp\u003eParticular care is taken in selecting the ingredients, which come exclusively from the region and bear the protected geographical indication seal of Périgord.\u003c\/p\u003e","brand":"Vidal","offers":[{"title":"Glass 840g","offer_id":1003940053,"sku":"MP-CASS-VIDAL-1844","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/cassoulet-mit-ganseconfit-maitre-philippe-filles-vidal-313499.jpg?v=1774991213"},{"product_id":"4-confierte-schweinewuerste-aus-baskenland","title":"4 confit pork sausages from the Basque Country","description":"\u003cp\u003e\u003cstrong\u003eSaucisses confites à la Basquaise\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThese Basque sausages are prepared like classic pork confit—that is, confited—to make them last longer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eConfited sausages are very versatile, but in the Basque Country, they are usually served with a Basque piperade (ratatouille with many different varieties of pepper) or simply with a fried egg.\u003cbr\u003eA truly rustic and authentic delight! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompletely free of colorings and preservatives, made from pigs from local Basque farms.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Visit to Charcuterie Mayté\" href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/2019222-charcuterie-mayte?_pos=1\u0026amp;_sid=118d0604a\u0026amp;_ss=r\" target=\"_blank\"\u003eRead more about it on our blog.\u003c\/a\u003e It will make your mouth water!\u003c\/p\u003e","brand":"Maison Mayte","offers":[{"title":"Can 230g","offer_id":31979740233811,"sku":"MP-CONF-MAISO-2254","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Generated_with_Kive.ai_-_put_it_in_a_woman_hand_with_red_painted_nails.jpg?v=1774992328"},{"product_id":"confit-von-enten-magrets-2-stueck","title":"Duck Magret Confit (2 pieces)","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSucculent duck breasts (Magret de canard) from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée), a protected designation of origin. \u003c\/p\u003e\n\u003cp\u003eFirst, the meat is rubbed with coarse sea salt from Guérande and left to rest and cure for 3 to 4 days. Then the meat is covered with its own fat and slowly cooked over low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in warm water until the fat melts, remove the Magrets and slowly heat them in a pan or in the oven, basting them with fat repeatedly until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be served cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat, it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 680g (2 Magrets)","offer_id":32295451131987,"sku":"MP-CONF-VIDAL-2271","price":38.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confit-von-enten-magrets-2-stuck-maitre-philippe-filles-vidal-474102.jpg?v=1774991222"},{"product_id":"poulet-basquaise-baskisches-huhn","title":"Poulet basquaise (Bask Chicken)","description":"\u003cp\u003eA hearty and typical recipe from the Basque Country: Basque chicken! Traditional, delicious, and slightly spicy!\u003c\/p\u003e\n\u003cp\u003eIn the Basque Country, there is more than just Piment d' Espelette, rugby, or surfing in Biarritz ... there is also Axoa, excellent cheeses such as Ardi Gasna, Ossau-Iraty, Laruns, or the local version of ratatouille, \"Piperade\".\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eBut the dish that perhaps best represents Basque cuisine to the outside world is \u003cmeta charset=\"utf-8\"\u003ethe famous Basque chicken!\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cstrong\u003eThis product is free from colorings and preservatives.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Orocbat","offers":[{"title":"Glass 750g","offer_id":32361825730643,"sku":"MP-POUL-OROCB-2331","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/poulet-basquaise-baskisches-huhn-maitre-philippe-filles-orocbat-979243.jpg?v=1774991672"},{"product_id":"confits-de-canard-du-perigord-2-keulen-entenconfit-maison-lembert","title":"Confits de Canard du Périgord 2 Legs - Duck Confit","description":"\u003cp class=\"p1\"\u003eThanks to the \"confit\" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \"confit\" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe \"confit\" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt plug on top. And that was that...\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eJuicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the jar in a warm water bath until the fat melts, remove the legs and heat them slowly in a pan or in the oven, basting them with fat again and again until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be served cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the Southwest, such as a Cahors. Save the remaining duck fat; it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Lembert","offers":[{"title":"760 g can (2 breast fillets)","offer_id":43537857741066,"sku":"MP-CONF-MAISO-2512","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confits-de-canard-du-perigord-entenconfit-maitre-philippe-filles-maison-lembert-903584.jpg?v=1774991234"},{"product_id":"civet-von-gaensemaegen-mit-rotwein-aus-bergerac","title":"Civet of goose livers with red wine from Bergerac","description":"\u003cp class=\"p1\"\u003eThis recipe is prepared with confit goose gizzards from Périgord. The soft, melt-in-the-mouth goose gizzard tastes delicious when cooked in a sauce made with red wine from Bergerac. For this dish, which serves one to two, we recommend steamed potatoes. Simply reheat and enjoy.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eGoose gizzards are larger, more tender, and more melt-in-the-mouth than duck gizzards. They also have a more delicate flavour and are less rustic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eThey are ideal for a Périgourdine salad (salad with a poultry specialty such as goose gizzard or duck breast, walnuts, egg, and croutons), but can also be served as a main course in a red wine sauce.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe confit method makes the meat beautifully tender, so the gizzards simply melt in the mouth.\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003ePreparation: This ready-made dish is heated over low heat in a saucepan or in the microwave. If desired, it can be garnished with garlic croutons.\u003c\/p\u003e","brand":"Maison Lembert","offers":[{"title":"400 g can","offer_id":43720618213642,"sku":"MP-CIVE-MAISO-2576","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/civet-von-gansemagen-mit-rotwein-aus-bergerac-maitre-philippe-filles-maison-lembert-108594.jpg?v=1774991669"},{"product_id":"blutwurst-christian-parra-von-anne-rozes","title":"“Christian Parra” Blood Sausage by Anne Rozès","description":"\u003cp\u003eThis recipe for black pudding was entrusted to us by the famous two-Michelin-starred chef Christian Parra, former owner of the \"La Galupe\" inn in Urt. It is a black pudding made from the whole pig's head and perfectly seasoned. It has been served on the tables of great chefs and in fine brasseries! \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eBest served with rustic mashed potatoes, apples and onions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eChristian Parra is renowned for having one Michelin star at his restaurant and then earning a second when he added the Boudin Noir to the menu. It has been praised so highly that Alain Ducasse literally included it in his culinary bible.\u003cbr\u003e\u003cbr\u003eIts flavor is very intense, and it is made with meat, head meat, tongue, heart, lungs, blood, onions, garlic, pepper, thyme, parsley, and Espelette pepper.\u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"200 g can","offer_id":44013449216266,"sku":"MP-BLUT-ANNE-2654","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/blutwurst-christian-parra-von-anne-rozes-maitre-philippe-filles-anne-rozes-420995.jpg?v=1774991195"},{"product_id":"kalbs-tripous-de-l-aveyron-charles-savy-la-naucelloise","title":"Veal Tripous de l'Aveyron Charles Savy","description":"\u003cp\u003eFine veal tripous from La Naucelloise, a quality brand with high standards from Aveyron in the heart of France. A traditional recipe full of authentic flavors.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThe Charles Savy tripous are a real treat for connoisseurs, gourmets, and curious explorers.\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eIn southern Aveyron, veal tripous are also known as “Trénels.” They are veal stomachs stuffed with ham, garlic, and parsley, then slowly braised in a sauce made from white wine, tomatoes, celery, and other fine ingredients. They are highly aromatic, tender in texture, and about the size of a dumpling.\u003cbr\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eFor the best flavor, heat the tripous over low heat for 20 minutes and serve them warm, ideally with boiled potatoes and a glass of local Marcillac wine. \u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eIn Aveyron and Auvergne, this traditional dish is often served at village festivals. It is even eaten for breakfast on Sunday mornings. You decide when you would like to enjoy the tripous. The main thing is: don’t miss out!\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eLa Naucelloise was awarded the national Grand Prix for its tripous in 1966, underscoring their quality and popularity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"La Naucelloise","offers":[{"title":"Glass 400 g (4 Tripous)","offer_id":44716552028426,"sku":"MP-KALB-LANA-2843","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/kalbs-tripous-de-laveyron-charles-savy-maitre-philippe-filles-la-naucelloise-408090.jpg?v=1774991308"},{"product_id":"coq-au-vin-de-bergerac-maison-lembert","title":"Coq au vin de Bergerac","description":"\u003cp class=\"p1\"\u003eThe origins of Coq au Vin seem to date back to the time of Julius Caesar, when he conquered Gaul...\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis traditional dish has endured through the centuries and is still a symbol of French cuisine today. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe pieces of rooster are browned until golden and then braised in a red wine sauce from Bergerac, with onions, carrots, mushrooms, thyme and bay leaves. There is no doubt that this dish is a true delight...\u003cbr\u003e\u003cbr\u003eTender and flavorful meat, braised for a long time in a first-class Bergerac red wine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003ch5 class=\"p1\"\u003ePreparation and storage suggestion:\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003eOur glass of Coq au Vin from Bergerac should be stored at room temperature and has a shelf life of up to 4 years. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTo heat this dish, we recommend heating it gently in a pot and ideally serving it with fresh pasta or steamed potatoes.\u003cbr\u003e\u003cbr\u003eFor connoisseurs, we recommend rubbing pieces of bread with garlic and roasting them in the oven. Then place them on the bottom of your plate, arrange the chicken pieces on top, and pour the hot sauce over them...\u003c\/p\u003e","brand":"Maison Lembert","offers":[{"title":"Glass 720 g","offer_id":44960859586826,"sku":"MP-COQA-MAISO-2908","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/coq-au-vin-de-bergerac-maitre-philippe-filles-maison-lembert-468212.jpg?v=1774991230"},{"product_id":"entenmaegen-confits-aus-dem-perigord-maison-lembert","title":"Duck Confit from Périgord","description":"\u003cp class=\"p1\"\u003eDuck gizzards, a main ingredient in the famous Salade Landaise, are also served hot, with roasted potatoes and porcini mushrooms.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDuck gizzards are an essential element of Southwestern cuisine. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe gizzards of our fat ducks are seasoned with salt from Salies one day before cooking and then parboiled.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThey are then packed in cans, covered with duck fat, and sterilized in an autoclave to ensure a shelf life of several years.\u003c\/p\u003e\n\u003cp\u003eThey will complement your tasty salads. Slice the duck gizzards before frying them in a pan to serve them hot on your salad.\u003c\/p\u003e\n\u003cp\u003eEach can contains approximately 5 to 6 \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003educk gizzards\u003c\/span\u003e.\u003c\/p\u003e","brand":"Maison Lembert","offers":[{"title":"395g can","offer_id":45162464215306,"sku":"MP-ENTE-MAISO-2941","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/entenmagen-confits-aus-dem-perigord-maitre-philippe-filles-maison-lembert-430212.jpg?v=1774991645"},{"product_id":"entenmaegen-confits-aus-dem-baskenland-annes-rozes","title":"Duck Confit from the Basque Country","description":"\u003cp\u003eAnne Rozès' confit duck gizzards are an essential specialty of southwestern cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePrepared in the traditional way, these gizzards are slowly cooked in their own fat to achieve a tender and melt-in-the-mouth texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThis meat comes from fat ducks of traditional, heavy breeds, which are raised on green pastures with a purely plant-based and mineral, non-genetically modified diet.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThey are perfect as a side dish to a tasty salad or as an aperitif.\u003c\/p\u003e\n\u003cp\u003eAnne Rozès' confit duck gizzards are sold in jars and should be stored in a cool place before serving.\u003c\/p\u003e\n\u003cp\u003eFor optimal enjoyment, it is recommended to warm them slightly.\u003c\/p\u003e\n\u003cp\u003eDiscover this southwestern specialty and enjoy it with family or friends! \u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"Glass à 350g","offer_id":45162491183370,"sku":"MP-ENTE-ANNE-2942","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gesierscanardrozes.png?v=1774991880"},{"product_id":"gaensemaegen-confits-aus-dem-perigord-maison-lembert","title":"Confit goose stomachs from Périgord","description":"\u003cp class=\"p1\"\u003eGoose gizzards are larger and more tender than duck gizzards. They also have a more delicate flavor and are less robust. They are ideal for a Périgourdine salad, but can also be served as a main course in a red wine sauce as a ragout.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGoose gizzards are an essential element of Southwestern cuisine. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe goose gizzards are seasoned with salt from Salies one day before cooking and then parboiled.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThey are then packed in cans, covered with goose fat, and sterilized in an autoclave to ensure a shelf life of several years.\u003c\/p\u003e\n\u003cp\u003eThey will complement your tasty salads. Slice the goose gizzards before frying them in a pan to serve them warm on your salad.\u003c\/p\u003e\n\u003cp\u003eEach can contains about 5 to 6 \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003educk gizzards\u003c\/span\u003e.\u003c\/p\u003e","brand":"Maison Lembert","offers":[{"title":"400 g can","offer_id":45302239035658,"sku":"MP-GNS-MAISO-2978","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/gansemagen-confits-aus-dem-perigord-maitre-philippe-filles-maison-lembert-159492.jpg?v=1774991672"},{"product_id":"cassoulet-mit-confit-de-canard-840g-vidal-foie-gras","title":"Cassoulet with Duck Confit 840g","description":"\u003cblockquote\u003e \u003cp\u003eA cassoulet always tastes good, especially when it gets colder outside. This cassoulet is an incomparable delight, thanks to the tender duck confit from Périgord. \u003c\/p\u003e \u003c\/blockquote\u003e \u003cp\u003eCarefully heat the cassoulet on the stove and then transfer it to an ovenproof dish to finish baking in the oven. For the crust, you can also sprinkle some breadcrumbs on top. \u003c\/p\u003e \u003cp\u003eCassoulet is a stew from Languedoc in southern France, in which white beans, bacon, salted meat (confit), and sausages are simmered together. Traditionally, the dish is also baked in the oven, which creates a crust that is repeatedly broken up and stirred back in. A good cassoulet should contain seven crusts. \u003c\/p\u003e \u003cp\u003eThe cassoulet owes its name to its preparation in a \"cassole\", a stoneware or earthenware pot. At least three cities claim the origin of the cassoulet: Castelnaudary, Carcassonne, and Toulouse. \u003c\/p\u003e","brand":"Vidal","offers":[{"title":"Glass 840g","offer_id":52104656453898,"sku":"MP-CASS-VIDAL-1781","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cassoulet-mit-confit-de-canard-entenconfit-maitre-philippe-filles-vidal-200152.jpg?v=1774992215"},{"product_id":"cassoulet-mit-confit-de-canard-1-350g-vidal-foie-gras","title":"Cassoulet with Duck Confit 1,350g","description":"\u003cblockquote\u003e\n\n\u003cp\u003eCassoulet always tastes good, especially when it gets colder outside. This cassoulet is an incomparable delight, thanks to the tender duck confit from Périgord.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eCarefully heat the cassoulet on the stove and then transfer it to an ovenproof dish to finish baking in the oven. For the crust, you can also sprinkle some breadcrumbs on top.\u003c\/p\u003e\n\u003cp\u003eCassoulet is a stew from Languedoc in southern France, in which white beans, bacon, salted meat (confit), and sausages are cooked together. Traditionally, the dish is also baked in the oven, which creates a crust that is repeatedly broken up and stirred back in. A good cassoulet should contain seven crusts.\u003c\/p\u003e\n\u003cp\u003eCassoulet owes its name to preparation in a \"cassole\", a stoneware or earthenware pot. At least three cities dispute the origin of cassoulet: Castelnaudary, Carcassonne, and Toulouse.\u003c\/p\u003e","brand":"Vidal","offers":[{"title":"Glass 1,350g","offer_id":52104661270794,"sku":"MP-CASS-VIDAL-1782","price":37.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cassoulet-mit-confit-de-canard-entenconfit-maitre-philippe-filles-vidal-712209.jpg?v=1774992215"},{"product_id":"confit-de-canard-entenconfit-2-keulen-680g-vidal-foie-gras","title":"Confit de Canard (Duck Confit 2 Legs) 680g","description":"\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent legs from ducks that have been fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée\/protected geographical indication).\u003c\/p\u003e\n\u003cp\u003eFirst, the pieces of meat are rubbed with salt—Mr. Vidal uses coarse sea salt from Guérande for this purpose—and left to rest for 3 to 4 days. Then, the meat is covered with its own fat and slowly cooked over a low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting them with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 680g (2 scoops)","offer_id":52105754968330,"sku":"MP-CONF-VIDAL-1777","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-de-canard-entenconfit-maitre-philippe-filles-vidal-821870.jpg?v=1774992220"},{"product_id":"confit-de-canard-entenconfit-4-keulen-1-350g-vidal-foie-gras","title":"Confit de Canard (Duck Confit 4 Legs) 1,350g","description":"\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent legs from ducks that have been fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée\/protected geographical indication).\u003c\/p\u003e\n\u003cp\u003eFirst, the pieces of meat are rubbed with salt—Mr. Vidal uses coarse sea salt from Guérande for this purpose—and left to rest for 3 to 4 days. Then, the meat is covered with its own fat and slowly cooked over a low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting them with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 1350g (4 scoops)","offer_id":52105755427082,"sku":"MP-CONF-VIDAL-1778","price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-de-canard-entenconfit-maitre-philippe-filles-vidal-566759.jpg?v=1774992219"},{"product_id":"confits-de-canard-du-perigord-4-keulen-entenconfit-maison-lembert","title":"Confits de Canard du Périgord 4 Legs - Duck Confit","description":"\u003cp class=\"p1\"\u003eThanks to the \"confit\" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \"confit\" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe \"confit\" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt plug on top. And that was that...\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eJuicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the jar in a warm water bath until the fat melts, remove the legs and heat them slowly in a pan or in the oven, basting them with fat again and again until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be served cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the Southwest, such as a Cahors. Save the remaining duck fat; it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Lembert","offers":[{"title":"Can 1,400 g (4 pieces)","offer_id":52168281555210,"sku":"MP-CONF-MAISO-2513","price":32.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confits-de-canard-du-perigord-entenconfit-maitre-philippe-filles-maison-lembert-487232.jpg?v=1774991235"},{"product_id":"cassoulet-mit-entenconfit-aus-dem-perigord-800-maison-lembert","title":"Cassoulet with Duck Confit from Périgord 800g","description":"\u003cp class=\"p1\"\u003eDiscover the traditional taste of Périgord with this authentic cassoulet.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCarefully prepared with high-quality ingredients, including duck confit, Toulouse sausage, Lingot beans carefully cooked in goose fat, and tomatoes, this dish offers an authentic taste experience.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThis recipe, deeply rooted in the tradition of Gascony, ensures that every bite is a feast for the senses.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eIdeal for a hearty family meal or a special occasion, our cassoulet promises not only taste but also convenience.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSimply heat in the oven, with a little water at the bottom of the dish to prevent burning, and enjoy a perfectly cooked cassoulet in just 30 minutes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor a crispy touch, we recommend adding a little breadcrumbs 10 minutes before the end of the cooking time.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMake every meal a special occasion with our Périgord cassoulet – a true legacy of French cuisine.\u003c\/p\u003e","brand":"Maison Lembert","offers":[{"title":"800 g can","offer_id":52457105883402,"sku":"MP-CASS-MAISO-3659","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Wrl3aab3IemdpMYP38-d0AI_0_gps_generated.png?v=1774992300"},{"product_id":"entenpastete-mit-steinpilzen-170g-copy","title":"Grattons d'Oie - Goose Cracklings · 170 g in a Jar","description":"\u003ch4 class=\"p1\"\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe authentic taste of southwestern France – slow-cooked confit, deeply aromatic, rustic in character.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eGrattons d'Oie by Maison Lembert is a true insider tip for lovers of traditional French country cuisine. Pure goose meat – plain, with no additives – is slow-cooked and gently confited in its own fat until wonderfully tender, developing delicate, aromatic roasted flavors. The result is a hearty spread with a slightly chunky, rustic texture and a deep, intense goose aroma. A close relative of rillettes, but with more distinctive character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"background: #FAF4E6; border: 0.5px solid #D9BC80; border-radius: 8px; padding: 1rem 1.25rem; margin: 1.5rem 0;\"\u003e\n\n\u003cp style=\"font-family: Georgia,sans-serif; font-size: 11px; letter-spacing: 0.08em; text-transform: uppercase; color: #8a6220; margin: 0 0 0.5rem; font-weight: bold;\"\u003eServing Suggestion\u003c\/p\u003e\n\n\u003cp style=\"font-size: 14px; line-height: 1.7; color: #6b4f1a; margin: 0; font-style: italic;\"\u003eSpread generously on toasted farmhouse bread at room temperature – ideally accompanied by crunchy gherkins and a glass of full-bodied red wine. Perfect for aperitifs, picnics, or as a rustic starter.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Lembert","offers":[{"title":"Glass, 170 g","offer_id":52805193892106,"sku":"MP-GROIE-MAISO-0001","price":8.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gratons.jpg?v=1775116430"},{"product_id":"huhnchen-in-piquillos-creme-840g-aldabia","title":"Chicken in Piquillo Pepper Cream 840g","description":"\u003cp\u003eSun, craftsmanship and fire – this pot brings the heart of the French Basque Country straight to your table.\u003c\/p\u003e\n\u003cp\u003eFor over 30 years, the Aldabia cooperative has stood for traditional poultry farming – spread across 9 family farms throughout the Basque Country. Only \u003cstrong\u003eBaserri chicken\u003c\/strong\u003e is used: a rustic, slow-growing breed raised on the natural pastures of Basque farms – non-GMO, mainly fed on home-grown grain. This slow, respectful rearing makes the difference: the meat is firm, aromatic and exceptionally juicy.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThis exceptional meat is combined with the legendary \u003cstrong\u003ePimientos del Piquillo\u003c\/strong\u003e: small, deep-red peppers, gently roasted over a wood fire and famous for their delicate sweetness, natural depth and elegant smoky note. Together with mild cream, a velvety, rich sauce is created – hearty, aromatic and unmistakably Basque.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eAn honest comfort dish that needs no big words.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation \u0026amp; serving tip:\u003c\/strong\u003e Gently heat the contents in the pot – do not boil, so that the meat remains tender. Ideal with fragrant rice, fresh tagliatelle or roasted potatoes. With a piece of baguette to mop up the pepper cream and a chilled Irouléguy rosé, it becomes a complete, uncomplicated dinner.\u003c\/p\u003e","brand":"Maison Aldabia","offers":[{"title":"Glass 840g","offer_id":53163073339658,"sku":"MP-POUL-ALDABIA-0001","price":28.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/poulettable.jpg?v=1780748016"},{"product_id":"salmis-de-palombe-traditionelles-wildtauben-ragout-aus-baskenland-770g-aldabia","title":"Salmis de Palombe – Traditional Wood Pigeon Stew from the Basque Country 770g","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSome dishes embody an entire region. Salmis de Palombe is one of them.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn the French Basque Country, the autumn pigeon hunt has been deeply rooted in people's lives for generations – and this dark, rich stew is its culinary legacy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Aldabia workshop prepares it by hand in its atelier in Basse-Navarre, following the traditional style of the southwest: the aromatic meat of the wild pigeon is slowly braised in red wine with ham, mushrooms, carrots, onions, garlic, and thyme – an honest interplay of depth, spice, and warmth that develops over hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a ragout with real character: dark, rich, with the unmistakable gamey aroma of the Palombe.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePreparation \u0026amp; serving tip:\u003c\/strong\u003e Gently heat in a saucepan. It pairs well with wide pappardelle, creamy mashed potatoes, or simple boiled potatoes – and definitely a good piece of rustic bread to soak up every last drop of the sauce. A characterful red wine from the southwest, such as an Irouléguy or Madiran, is recommended to accompany it.\u003c\/p\u003e","brand":"Maison Aldabia","offers":[{"title":"Glass 770g","offer_id":53163115413770,"sku":"MP-PALOM-ALDABIA-0001","price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Palombe.jpg?v=1780750559"},{"product_id":"poule-au-pot-der-konigliche-huhnereintopf-800g-aldabia","title":"Poule au Pot – The Royal Chicken Stew 800g","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e“That every farmer should have a chicken in the pot on Sundays” – King Henry IV is said to have once expressed this wish. To this day, Poule au Pot stands for the simple, warming soul of French family cuisine.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAldabia prepares this classic with \u003cstrong\u003eBaserri soup chicken\u003c\/strong\u003e – slowly raised on the natural pastures of the Basque Country, artisanally simmered in the Atelier in the south of the Pays Basque. The meat – a full 61% of the dish – goes into the pot together with carrots, leeks, mushrooms, and a fine cream sauce. The result: a deep, warming dish with honest flavor and distinct character.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo frills. Just good ingredients, patiently prepared.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePreparation \u0026amp; serving tip:\u003c\/strong\u003e Gently heat in the pot – do not boil. Serve in deep plates with the sauce and the vegetables. Add coarse-grain mustard (Moutarde à l'ancienne), a few cornichons, and a piece of baguette – just as the French have done for generations. A chilled white wine rounds off the meal.\u003c\/p\u003e","brand":"Maison Aldabia","offers":[{"title":"Glass 800g","offer_id":53163158733066,"sku":"MP-POULEPOT-ALDABIA-0001","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/poule_table.jpg?v=1780751289"},{"product_id":"cassoulet-au-canard-enten-cassoulet-aus-dem-baskenland-annes-rozes","title":"Cassoulet au Canard – Duck Cassoulet from the Basque Country","description":"\u003ch4 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe authentic taste of southwestern France – on the table in 15 minutes.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis Cassoulet au Canard comes from the family-run Conserverie \u003ca href=\"https:\/\/www.anne-rozes.com\/\" class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\"\u003eAnne Rozès\u003c\/a\u003e in Basque Briscous. Since 1970, it has been prepared using a traditional recipe – gently, honestly, without artificial additives.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWhite beans (Haricots lingots), tender confit duck meat and spicy pork sausages simmer together for a long time until they become a rich, warming stew.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePerfect for cozy winter evenings or a quick gourmet meal that tastes like so much more.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's inside\u003c\/h4\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eAuthentic \u0026amp; artisanal:\u003c\/strong\u003e Made in the Basque Country by a traditional producer with over 50 years of experience.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003ePlenty of meat:\u003c\/strong\u003e 14% fine duck legs and wings (Manchons de canard) and 10% hearty pork sausages in natural casings.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eHeartily seasoned:\u003c\/strong\u003e Enhanced with tomato paste, onions, thyme and a delicate note of Basque piment.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eHonest ingredients:\u003c\/strong\u003e Pure natural ingredients, no preservatives or colorings.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow to prepare it best\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePlace the cassoulet in a casserole dish or ovenproof earthenware pot – with the meat on top. Bake in the oven at 200 °C for 15 minutes until the surface is lightly crispy and brown.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServing suggestion:\u003c\/strong\u003e a crisp green salad and a full-bodied red wine from the region.\u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"Glass à 410 g","offer_id":53257697689866,"sku":"MP-CASSOU-ANNE-0410","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Generated_with_Kive.ai_-_put_it_in_the_hand_of_a_woman_with_short_red_painted_nails_ad8b9439-58a7-47ce-ae4e-4655aa0bbf4e.jpg?v=1782416085"},{"product_id":"axoa-de-veau-au-piment-despelette-kalbsragout-aus-dem-baskenland-annes-rozes","title":"Axoa de Veau au Piment d'Espelette – Basque-style veal ragout","description":"\u003ch4 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eA rustic classic from the Basque Country – hot on your plate in just a few minutes.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAxoa de Veau is a traditional dish from the French Basque Country, known for its distinctive taste and tender meat. At the family-run \u003ca href=\"https:\/\/www.maitrephilippe.de\/collections\/vendors?q=Anne%20Rozes\" target=\"_blank\" title=\"Conserves Anne Rozes\" rel=\"noopener\"\u003eAnne Rozès\u003c\/a\u003e cannery in Basque Briscous, finely chopped veal is slowly simmered with onions, green and red peppers, garlic and AOP Piment d'Espelette until it becomes a savory, hearty ragout. Perfect for a cozy family meal or a quick dinner with friends – without spending a long time in the kitchen.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's inside\u003c\/h4\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eAuthentic \u0026amp; artisanal:\u003c\/strong\u003e Made in the Basque Country by a traditional producer that has been in business since 1970.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eHigh meat content:\u003c\/strong\u003e 69% tender veal from France.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eReal Espelette:\u003c\/strong\u003e Enhanced with the famous AOP Piment d'Espelette for its typical mild heat.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eHonest ingredients:\u003c\/strong\u003e Pure natural ingredients, with no artificial additives.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBest served this way\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEmpty the contents of the jar into a saucepan and heat gently.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Rice, fresh pasta, creamy mashed potatoes or steamed potatoes.\u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"Glass of 380 g","offer_id":53257720037642,"sku":"MP-AXOA-ANNE-0380","price":15.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Generated_with_Kive.ai_-_put_it_in_the_hand_of_a_woman_with_short_red_painted_nails_1.jpg?v=1782416689"},{"product_id":"saucisses-aux-lentilles-linsen-mit-wurstchen-aus-dem-baskenland-annes-rozes","title":"Saucisses aux Lentilles – Lentils with Sausages from the Basque Country","description":"\u003ch4 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFrench home cooking, just as it should be – hearty, warming and ready on your plate in minutes.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eLentils with sausages are a traditional classic of French cuisine – known for their hearty, comforting taste.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAt the family-run Conserverie \u003ca href=\"https:\/\/www.anne-rozes.com\/\" class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\"\u003eAnne Rozès\u003c\/a\u003e in Basque Briscous, green lentils are slowly cooked with homemade sausages and seasoned with just the right amount of spices and herbs.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe result: a hearty stew that tastes like home. Perfect for cold days or a quick, honest dinner.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's inside\u003c\/h4\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eAuthentic \u0026amp; artisanal:\u003c\/strong\u003e Made in the Basque Country by a traditional company since 1970.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eReal sausages:\u003c\/strong\u003e 20% homemade pork sausages in natural casing, seasoned with piment d'Espelette.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eWith green lentils:\u003c\/strong\u003e 14% green lentils, slowly cooked in pork and duck fat for full flavor.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eHonest ingredients:\u003c\/strong\u003e Meat from France, without artificial additives.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow to serve it best\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eHeat the entire contents over low heat. Pairs well with a fresh green salad.\u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"Glass at 420 g","offer_id":53257740452106,"sku":"MP-LENTIL-ANNE-0420","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/lentilles_main.jpg?v=1782418644"},{"product_id":"kutteln-auf-baskische-art-tripes-a-la-basquaise-320g-annes-rozes","title":"Tripe Basque-style (Tripes à la Basquaise) - 320g","description":"\u003ch4 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eA hearty taste of Basque tradition – for anyone who loves honest, rustic cuisine.\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eTripes à la Basquaise is a typical dish from the Basque Country, prized for its distinctive flavour and seasoning. At the family-run \u003ca href=\"https:\/\/www.anne-rozes.com\/\" class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\"\u003eAnne Rozès\u003c\/a\u003e cannery in Basque Briscous, beef tripe is slowly braised with onions, carrots, garlic, piment d'Espelette and genuine Bayonne ham until tender and full of flavour. An authentic braised dish that will delight lovers of regional cuisine.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's inside\u003c\/h4\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eAuthentic \u0026amp; artisanal:\u003c\/strong\u003e Made in the Basque Country by a traditional producer with a history dating back to 1970.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eGenuine Bayonne ham:\u003c\/strong\u003e Enhanced with the famous Jambon de Bayonne for its distinctive seasoning.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eSlowly braised:\u003c\/strong\u003e Beef tripe with carrots, onions and garlic, until beautifully tender.\u003c\/li\u003e\n\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\n\u003cstrong\u003eGenuine Espelette:\u003c\/strong\u003e With piment d'Espelette purée for a mild spiciness. Meat from France.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBest served this way\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eHeat in a pan. Pairs well with boiled potatoes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eShelf life:\u003c\/strong\u003e Unopened, it can be stored at room temperature for 4 years. After opening, store at max. +4 °C for no more than 72 hours.\u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"Glass of 320 g","offer_id":53257752936714,"sku":"MP-TRIP-ANNE-0320","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/iripes_maim.jpg?v=1782419044"},{"product_id":"linsen-mit-enten-manchons-und-schweinswurst-350g-maison-theas","title":"Lentils with duck gizzards and pork sausage 350g","description":"\u003cp\u003eA hearty classic from southwestern France: Tender lentils, slowly simmered with juicy duck manchons (the fleshy part of the duck wing) and savory pork sausage.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eA hearty, wholesome dish made from a traditional family recipe, just as it has always been prepared in kitchens between Aquitaine and the Landes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA hearty classic from southwestern France, made from a family recipe passed down through generations: Carefully selected lentils are simmered for a long time until tender and melt-in-the-mouth, yet still with a bite, absorbing the full flavors of the meat and spices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSlowly confit duck manchons give the dish its incomparable richness, while the pork sausage adds a savory, hearty finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHeated in just a few minutes, the aroma of a true family ragout fills the kitchen – served plain or with a crisp green salad, it is a warming, satisfying meal to share.\u003c\/span\u003e\u003c\/p\u003e","brand":"Maison Théas","offers":[{"title":"Glass, 350 g each","offer_id":53340137357578,"sku":"MP-LENT-THEAS-0001","price":14.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/lentillesmanchons.png?v=1783629889"},{"product_id":"confits-de-canard-du-perigord-2-keulen-entenconfit-copy","title":"Traditional Goose Confit 2 Legs","description":"\u003cp class=\"p1\"\u003eThanks to the \"confit\" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth tender, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \"confit\" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe \"confit\" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt-and-spice plug on top. And that was that...\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eJuicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the jar in warm water until the fat melts, remove the legs and heat them slowly in a pan or in the oven, basting them with fat repeatedly until the skin is crispy. Serve with potatoes fried in goose fat with garlic and parsley, mushrooms or green beans. It can also be served cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the Southwest, such as a Cahors. Save the remaining goose fat; it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"600g can (2 breast fillets)","offer_id":53803996774666,"sku":"MP-GANS-BOURIETTES-0001","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/7b13a512-image_label.jpg?v=1790620094"},{"product_id":"confit-de-canard-a-lancienne-entenconfit-2-keulen-550g-les-bouriettes","title":"Traditional Duck Confit (2 Duck Legs) 550g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eConfit made the way it is on the farm: two duck legs, four ingredients, plenty of time.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eLes Bouriettes is a farm near Martel in the Lot, in northern Quercy, where ducks are raised and processed on-site. Inside the round tin are two whole duck legs from France, nestled in their own fat. When opened, you first see the firm, pale layer of fat, and beneath it, the dark, shrunken meat that comes away from the bone with a fork.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe meat has a rich duck flavor and is tender, as if braised rather than roasted. Gray sea salt from Noirmoutier, 1.4% of the recipe, provides a mild, mineral seasoning; the only other ingredient is pepper: no flavorings, no preservatives, no nitrite curing salt. The difference from industrial confit lies in searing before cooking, which gives the skin color and the fat roasted aromas.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe raw legs are cured in gray salt from Noirmoutier, then rinsed, seared in cast-iron pots, and slowly cooked in duck fat, “à l'ancienne,” as the name suggests. After that, they are placed in the tin with the fat and preserved in it.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the tin in a warm water bath until the fat melts, remove the legs and slowly heat them in a pan or in the oven, basting them repeatedly with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms, or green beans. It can also be eaten cold: remove the fat and serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Save the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"Can 550g (2 pieces)","offer_id":53827800039690,"sku":"MP-CANA-BOURIETTES-0001","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-bouriettes_label.jpg?v=1790672049"},{"product_id":"confierte-entenkeulen-in-orangensauce-550g-les-bouriettes","title":"Duck Confit Legs in Orange Sauce 500g - Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eDuck à l'orange, the classic of French bistro cuisine, ready in a can.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes is based in Martel in Quercy, in the heart of the southwest's duck-growing region. In the round can are two confit duck legs and the orange sauce, totaling 550 g, intended for two people. The duck meat comes from France. After opening, all you need is an oven and fifteen minutes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe sauce is what sets this dish apart from an ordinary confit. Orange juice, as well as oranges and lemons with zest, make up 45% of it, white wine another 45%. Added to this are honey at 5%, a little sugar, and one percent Curaçao. The zest brings the fine bitterness that a duck à l'orange needs, the wine provides the acidity, and the honey rounds it out. The confit meat falls off the bone all by itself.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe legs are confit, meaning they are cooked slowly in their own fat, and placed in the can with the sauce. They are seasoned with sea salt from Noirmoutier, which makes up 1.4% of the sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eWeight: 550 g (2 legs, for 2 people)\u003cbr\u003eMeat: Duck, origin France\u003cbr\u003eSauce: Orange juice, oranges and lemons with zest 45%, white wine 45%, honey 5%, sugar 3%, Curaçao 1%, potato starch, sea salt from Noirmoutier 1.4% (percentages based on the sauce)\u003cbr\u003eAllergens: Sulfites (white wine)\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003ePlace the legs skin-side up in a dish and pour the sauce over them. Bake in the oven at 180°C for 15 to 20 minutes, until the skin takes on color and the sauce reduces slightly. Potatoes fried in duck fat, a potato gratin, or simply a piece of baguette for the sauce go well with this. In the glass, a full-bodied red from the southwest, a Cahors from the immediate neighborhood would be ideal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"500g can (2 pieces)","offer_id":53835740872970,"sku":"MP-ORAN-BOURIETTES-0001","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cuisses-canard-orange-bouriettes_label.jpg?v=1790764077"},{"product_id":"entenmagen-confits-aus-dem-quercy-180g-les-bouriettes","title":"Duck Gizzard Confit from Quercy 180g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eThe classic of salade landaise, sliced lukewarm over the leaves.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes confit in Martel in the Quercy duck gizzards, just as they have always been prepared in the southwest: slowly in their own duck fat until the firm muscle meat becomes tender. The round tin contains 180 g and serves as a starter for three. The list of ingredients has four items and does not contain anything else you would normally find in canned goods: duck gizzards, duck fat, grey sea salt from Noirmoutier with 1.4% and pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA gésier is the muscle stomach of the duck, and it tastes different from any other piece of the animal: significantly stronger than the breast, while firmer in bite and far less fatty than a confit leg. Thanks to the long cooking in fat, it remains firm to the bite without becoming tough. It is seasoned only with salt and pepper, so that nothing comes between you and the meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe gizzards are confited in duck fat and filled into the tin together with the fat. They are seasoned with the grey salt from Noirmoutier, which is also used in the other recipes at the house.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eWeight: 180 g (for 3 people)\u003cbr\u003eIngredients: duck gizzards, duck fat, grey sea salt from Noirmoutier 1.4%, pepper\u003cbr\u003eAllergens: none listed\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eIf necessary, defat in a warm water bath, slice the gizzards and let them become lukewarm in the pan, then fold them under the salad. Classically with leaf salad, walnuts and walnut oil, preferably with fried potatoes or a piece of country bread. In the glass, a strong red from the southwest. Do not throw away the fat in the tin, it is first-class frying fat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"180g can","offer_id":53835971756298,"sku":"MP-GESI-BOURIETTES-0002","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gesiers-canard-confits-les-bouriettes_label.jpg?v=1790772603"},{"product_id":"confit-de-pigeon-taubenconfit-2-teile-630g-les-bouriettes","title":"Confit de Pigeon (Squab Confit 2 Pieces) 630g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eSquab from the Vendée, confit in duck fat: a Quercy Sunday dinner that is on the table in twenty minutes.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes is a small cannery in Martel in the Quercy, in the north of the Lot. This can contains two portions of squab in duck fat. The birds come from a farm in the Vendée. The recipe is as short as the house's duck confit: squab, duck fat, grey salt from Noirmoutier and pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSquab is dark meat. It tastes stronger than duck and has a slight gamey note, but not the intensity of real game. Slow cooking in fat makes it so tender that it comes off the bone with a fork. The grey salt seasons without overpowering. The squab meat makes up 40% of the can's contents, the rest is mainly the duck fat in which it was cooked.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe squabs are salted with grey salt from Noirmoutier, browned in a cast-iron pot and then slowly cooked in duck fat. Only after that are they put in the can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eTake the pieces out of the fat and brown them in a casserole over high heat for two minutes on each side. Then let simmer for 15 minutes over low heat. As in the southwest, potatoes fried in duck fat, young peas or broad beans go well with it, and a full-bodied red wine from the southwest in a glass.\u003c\/p\u003e You don't have to throw away the remaining duck fat. It keeps in the refrigerator, can also be frozen in portions and gives the next batch of fried potatoes its flavor.\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Farm-raised squab and Palombe\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThis is a farm-raised squab. In contrast, the Salmis de Palombe from the Basque Country contains wild wood pigeon from the autumn hunt.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"Can of 630g (2 parts)","offer_id":53836621316362,"sku":"MP-PIGE-BOURIETTES-0003","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/pigeon-confit-les-bouriettes_label.jpg?v=1790773544"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/collections\/36d109816550b1eaa7c9e64a15856ad6.webp?v=1770311979","url":"https:\/\/www.maitrephilippe.at\/en\/collections\/alle-fertiggerichte.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}