Les Canardises Tajine with Duck MeatBalls

COOKED MEALS – A TRIP TO MOROCCO.

Discover an exotic recipe for our DUCK MEATBALLS cooked in our workshops in Saint Ferréol-les-Neiges, in their date and honey sauce.

Instructions for use  and storage:  Keep refrigerated after opening and consume quickly. Heat in a bain-marie for 10-12 minutes.

Recommended accompaniments:  Serve with couscous or tagliatelle, slivered toasted almonds, and fresh mint.

Ingredients  : Duck meat, Pork meat, Onions, Dates (dates, sunflower oil), Duck fat, Breadcrumbs (wheat), Eggs, Garlic, Cornflour, Carrots, Leeks, Celery, Salt, Duck bones (used for stock), Honey, Sherry vinegar, Herbs and Spices.