Slow-Cooked Confit Cheeks
Our Confit Cheeks are a gastronomic delight. They are slow-braised for several hours in vacuum-bags with just a bit of salt and pepper. No more ingredients, no additives. Just meat and extremely tender after this long-term cooking process.
You can use it as the main ingredient for several recipes: adding it with beetroot and hummus, with salsa verde, making a Lasagna or with parsnip puree, with Parmesan Polenta, making a Cheeks and greens pot pie. etc.
We have 2 Slow-Cooked Confit Cheeks options for you:
1- Previously thaw
2- Heat, with the bag, in a bain-marie (water bath) or in the microwave (800W) for 2-3 minutes. Cut into Medallions or as you prefer, and serve