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 Emporion
Duck with green pepper is a delicate and succulent dish, typical of the gastronomic tradition of Piedmont. The duck meat is flavored with characteristic green peppercorns, which give it a bold and spicy taste. It is a perfect dish to serve on special occasions or to delight the most discerning palates.
Portion: the weight of the ingredients divided by 6 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 6: In a baking dish, heat the butter and add the thinly sliced onion.
Step 2 of 6: When it becomes transparent, add the carrot cut into rounds, the celery, parsley and thyme.
Step 3 of 6: Rub the duck breast with salt and pepper.
Step 4 of 6: Tie it with white kitchen twine. Cook it in the vegetable base.
Step 5 of 6: Remove it from the baking dish. Blend the vegetables with the wine, strain the liquid obtained and reduce it.
Step 6 of 6: Serve the breast sliced together with the cooking juices.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Celery
In gray: not detectedDetected
| Average values | Per serving139 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 533 kJ128 kcal | 385 kJ92 kcal |
| Fat | 6.77 g | 4.88 g |
| of which saturated fatty acids | 3.63 g | 2.62 g |
| Carbohydrates | 5.63 g | 4.06 g |
| of which sugars | 5.6 g | 4.04 g |
| Fibre | 2.15 g | 1.55 g |
| Protein | 4.37 g | 3.15 g |
| Salt | 0.07 g | 0.05 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.
