Remove from the container. Take out the fat and gelatin. Separate the thighs and wings. Cut the duck in cold (it is easier than hot), in slices more or less slim. Place the cut duck on the baking tray, along with the thighs and wings. Bake 20-25 minutes at 180ºC. Heat the mushroom sauce separately and salse on serving. As garnishes we recommend accompanying with canned chestnuts, shallots, potatoes or sautéed mushrooms, all of them products that you can easily find in your usual establishment.
- Stuffed duck of approximately 1.5 kg, vacuum packed, accompanied by a bag with half a liter of mushroom sauce.
- Storage temperature
- Without gluten
- Apto para celiacos.
- Without loctose
- Apto para intolerantes a la lactosa.
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