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Confit de cuisses de canard au piment d'Espelette
COMTESSE DU BARRY Fr

Duck leg confit with Espelette pepper

The gentle cooking of our duck confit is the secret of its softness and melt-in-the-mouth. It is prepared with delicious pieces of Label Rouge duck from the South-West. The recipe is spiced up here with Espelette PDO pepper. Prepared in our workshops in the Gers.

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