Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Duck breast with spices is a rich and tasty dish, perfect for special occasions. The duck is marinated in a mixture of balsamic vinegar, pepper, coriander and ground cloves, which gives the breast a delicious aroma. Finally, it is cooked in a pan with acacia honey, baby carrots and small turnips, which balance the intense flavour of the duck. Serve with a pinch of salt.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Make deep diagonal cuts about 1/2 centimetre deep in the duck breast skin
Step 2 of 7: Mix the spices together and spread them on the duck breast on the meat side
Step 3 of 7: Place the meat in a heavy-bottomed casserole dish (cast iron if possible) with the skin side down and cook over medium heat for 8 minutes
Step 4 of 7: Turn the breasts, remove the fat formed in the casserole dish and cook for another 7 minutes
Step 5 of 7: Place the meat on a plate, cover with a sheet of aluminum foil and let rest for 15 minutes
Step 6 of 7: Remove the fat from the casserole dish and add the vinegar, letting it evaporate
Step 7 of 7: Add the honey and let it flavour for about ten minutes
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
| Average values | Per serving58 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 348 kJ83 kcal | 605 kJ145 kcal |
| Fat | 3.53 g | 6.14 g |
| of which saturated fatty acids | 1.14 g | 1.99 g |
| Carbohydrates | 3.08 g | 5.36 g |
| of which sugars | 2.86 g | 4.98 g |
| Fibre | 0.09 g | 0.15 g |
| Protein | 9.41 g | 16.37 g |
| Salt | 0.05 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
