Ingredients : Onion 59.8%, Sugar, dried figs 5.95%, Balsamic Vinegar, Brown Sugar, Salt, Pectin, Herbs of Provence, bay leaf.
Cold, this confit will accompany foie gras or poultry. Hot, you will serve it with pan-fried foie gras or duck breasts…
It can also sublimate goat’s cheese crisps in a puff pastry or brick pastry. Success guaranteed!