1. Heat the duck leg in the oven at 220°C for about 5 minutes.
2. Sauté the peas and caramelized onions on a high heat, using the fat from the cooked duck to dress them.
3. Serve piping hot.
Save (+) | Code | Packaging and format | Net weight | Pieces per package | Zoom |
(+) | 009031 | Tin 4/4 | 800 g | 6 |
Save (+) | Code | Packaging and format | Net weight | Pieces per package | Zoom |
(+) | 001035 | BAG 300 G | 5 Kg | 10 |