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This Moulard duck leg and thigh are hand rubbed with a proprietary spice blend and then slowly cooked in rendered duck fat until the meat is tender and falling off the bone. Duck confit is super moist and delicious, the easiest weeknight meal ever! Simply re-heat slowly in the oven to serve, finishing under a broiler to crisp the skin. Serve over salad or leafy vegetable, and of course, it’s a major part of the wonderful French treat, cassoulet. Delicious!
To celebrate the publication of Esquire Magazine’s, “Eat Like A Man” cookbook, DeBragga is proud to offer a kit for any person, man or woman, who seeks to follow this diet. Meat on the bone, bones with meat, and burger make up this kit. Come and get it!
Includes: 2 20oz Hand Select T-bones, 2 12oz Prime New York strips and 2 Prime Frenched rib chops 28oz each
True dry aged beef is a spectacular treat, the meaty flavor concentrated by weeks on a shelf in a temperature and humidity controlled environment. DeBragga tags all its dry aged beef so that you know you are getting what you pay for.
Pork butts, or shoulders, are the juiciest cut on the hog. Meatier and incredibly marbled, they are ideal for slow roasting or braising and perfect for slowly smoking on a barbecue over indirect heat. Our free-ranging hogs are juicier to begin with and these butts are amazing! Trimmed and ready to cook according to your favorite recipe. Try Chef David Chang's recipe for his Classic Bo Ssam. This is one outrageous party recipe.
Our free range pork, is naturally raised and pure grain fed by family farmers dedicated to growing pork as our grandparents knew it.
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