Cane Kriaxera
Cane sold whole per piece. Price per kilo: €16.67
Note: Products ordered at the same time will all be shipped at the same time.
For 5/6 people
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Weight: Approximately 2.6 kg
Kriaxera duck or Kriaxera duck?
An exceptional product previously reserved for starred restaurants:
Michel and Patrick Dagorret have dedicated themselves to breeding females intended solely for meat production. Males are preferred by other producers for the production of foie gras and other confits. The Kriaxera duck is perfect for roast cooking, whole in the oven, in fillets. The meat holds up very well, it is tasty and flavorful. You will also feel the difference in confit for example compared to traditional fattened ducks which represent the vast majority of the offer.
Kriaxera Duck
Local and rustic, the Kriaxera is a breed perfectly adapted to the land. It lives freely in the farm's meadows. The Criaxera mulard is a cross between the Kriaxera duck and a Barbary male. Recognizable by its brown-black plumage, enhanced with a few beautiful green feathers, the Kriaxera strain duck is a lively and alert animal that is raised freely in the meadows of the Dagorret family's Perekabia farm in Irrissarry in the Basque Country. The Kriaxera duck feeds mainly on grass, small insects and a supplement of locally produced cereals guaranteed GMO-free. This breed was at risk of disappearing. Our ducks are neither vaccinated nor treated with antibiotics: only natural feeding and good breeding conditions guarantee the quality of the meat.
Farm duck recipe
Cooking farm duck in the oven
If you want to roast your whole Kriaxera duck in the oven, remember to take it out of the refrigerator 30 minutes before the start of cooking so that it can slowly get to temperature. First, you will need to flambé it on a burner or with a blowtorch. Then cut off the head of the duck. Place the duck in a roasting pan. Season it with salt and pepper, add garlic, onion, thyme, carrots and a drizzle of oil on the duck. Bake in a preheated oven at 140°C for 45 minutes. Baste the duck regularly. Finish cooking in an oven at 180/190°C for 45 minutes more. Total cooking time of 1 hour 30 minutes. Leave to rest after cooking. The trick is to raise the duck, head down, rump up, so that the juice nourishes the inside of the flesh during the resting phase.
Duck cutting
For example, you want to eat the fillets separately and preserve the legs, wings and neck? Nothing could be simpler, start by flambéing your duck with a burner or blowtorch. Then remove the fillets and legs, separate the wings and neck.
Cooking duck fillet
Take your fillets out of the refrigerator 20 minutes before cooking to season them with salt and pepper. Make a very light incision on the skin side in a grid pattern, do not go all the way to the meat…, start cooking on the skin side in a cold frying pan over low heat. The fat will melt and the cooking will be done gradually, thus preventing the meat from being attacked by cooking over too high a heat and thus drying out the meat. Baste the fillets during cooking, which takes about 8 to 10 minutes. Leave the fillet to rest off the heat, skin side up, for 5 minutes before cutting and eating. The Kriaxera duck can be accompanied by spring vegetables such as peas for example.
Duck confit cooking
Once your thighs, wings and neck are ready you can preserve them by cooking them over a very low heat for a good 3 hours in Kriaxera duck fat. Tip: you can flavor your duck fat with a little thyme.
What wine to drink with roast duck?
We recommend an AXERIA Rouge 2016 - AOC Irouleguy or a BIZI BERRI Rouge 2015 from the Brana estate to accompany your roasted Kriaxera duck.