
Candied Sausages with Duck Fat 750 G
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The sleeve, less hearty than the thigh, is ideal for serving with a salad or for making garbure (traditional cabbage soup from the Landes). The sleeves are the ends of the duck wings. Delicately confit in duck fat, after a good hour of cooking, the meat of the sleeves is tender and moist; it was totally impregnated with the flavor of duck fat.