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SPICES IN A BAG
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Our spices in a bag
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Spices
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Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Deli
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
-
MenuBack
- CHRISTMAS SELECTION
-
SPICES IN A BAG
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
Spices
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
Deli
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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Roasted Duck Breast with Sarawak Pepper
Duck breast is a divine creation. Today we're revisiting it with our Sarawak smoked pepper.
For 4 people
Preparation : 20 min
Cooking time : 20 min
Ingredients
- 2 duck breasts
- 20 g Smoked Sarawak Black Pepper
- 5 g duck fat
- Flower of salt
Preparation
First, make small incisions in the skin of the duck breasts without cutting the flesh, in a way to create a grid pattern on the skin side.
Take the pepper out of its mill and crush it in a mortar. Pour the crushed pepper onto a plate, then roll the skin of the duck breasts in the plate to cover them with pepper. Make sure the pepper gets through the incisions.
In a frying pan, heat the duck fat over low heat. Place the duck breasts skin side down in the pan and let them cook for about ten minutes, still on low heat. As you go along, do not hesitate to regulate the fat and remove any excess from the pan. Salt the flesh.
Finally, turn the duck breasts over and sear the flesh for three minutes. Remove the meat from the pan and let it rest for 4 minutes. Meanwhile, heat the cooking juice.
Slice the duck breasts thinly and arrange them on plates; then drizzle some of the cooking juice around. Serve with parsley potatoes or green beans and serve immediately.
Related product
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Smoked Black Pepper
Price: €7.50
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