This rich, flavorful, French-style duck salami has an excellent balance of seasoning and flavor as well as a pleasant moist texture. The duck meat is blended with fresh garlic, sea salt, and black peppercorn in an all-natural pork casing, cured 45 days and then hand-tied. Tote some along on your picnic, slice one up as a fancy snack, or use as part of an antipasto platter.
Fabrique Delices cured meats are made the artisanal way according to authentic recipes. This rich, flavorful French style duck salami has an excellent balance of seasoning and flavor as well as a pleasant moist texture. It makes an excellent snack or appetizer and pairs well with a French baguette and a Vaqueyras, Shiraz, Chateauneuf-du-Pape or Croze-Hermitage wine. Many of the Fabrique Delices products have been served at the White House. Comes in 2 salami of 8oz each.
When I was a boy I remember walking into my Grandpa Art's meat market and the smells were amazing! I could smell the Bacon, the Pepperoni Sticks and most of all the fresh smoked Beef Jerky! This is THAT beef jerky!
5 Interesting Facts About Rendered Duck Fat: Duck Fat consist on 65% with mono- and polyunsaturated fats, that makes it the healthiest fats among animal ones, Free from doubtful components you might get in margarine or butter, Rendered Duck Fat by Rougie is usually one natural ingredient: pure fat from ducks, Duck Fat gives to some dishes extra saturation and brightness, Some cooks use duck fat in cookies, sweets and even caramels, According to French culinary tradition Duck Fat is a key ingredient in the preparation of excellent confit or tender juicy rillettes, Duck fat is the perfect companion in the preparation of golden fried potatoes with a crisp, fragrant vegetables and rice, Addition of Duck Fat makes these products ideal garnishes to meat dishes.
Another specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougie is that all the hard work is done for you. All you have to do is to heat it and enjoy you can also use this tender confit to prepare a cassoulet, or roast it with cepe mushrooms for confit a la basquaise, with fried potatoes for confit a la bearnaise, or with sorrel for confit a la perigourdine.
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Making Duck Salami w/UMAi Dry®
Saucisson Sec de Canard. Traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac). Check out http://www.drybagsteak.com/shop-all-umai-dry.php
Ingredients per 5 lb. (2.2 kg) of meat
duck meat 900 g 2 lb.
lean pork 900 g 2 lb.
pork fat 450 g 1 lb.
salt 60 g 10 tsp.
Instacure #2 5 g 1 tsp. ...
... (Full recipe on UMAi Dry® Recipe Archive: http://www.drybagsteak.com/rec...