Castaing Onion Confit 100g | šŸ¦†The Bow Tie Duck Manila
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Castaing Onion Confit 100g

A French Staple

Castaing’s onion conĀ­fit, unasĀ­sumĀ­ing and sweet-scentĀ­ed, can turn simĀ­ple lunĀ­cheon or dinĀ­ner dishĀ­es into someĀ­thing eleĀ­gantĀ­ly deliĀ­cious. It is a fitĀ­ting comĀ­panĀ­ion for any meal!

TASTĀ­ING NOTES FROM THE CURATOR

Whether you know it as onion jam, onion conĀ­fit, or onion marĀ­malade, to call this item a condiĀ­ment or a side dish would be to do it an injusĀ­tice. While raw onions hit you with a comĀ­plex flaĀ­vor — sharp and bitĀ­ter and sour all at once — onion jam presents the bulb vegetable’s natĀ­urĀ­al sugĀ­ars right at the fore. As strong as it is sweet, this preĀ­serve at once temĀ­pers and enhances the savoriĀ­ness of meats and coaxĀ­es out the sweetĀ­ness in breads and pasĀ­tries. Its gift is in its verĀ­saĀ­tilĀ­iĀ­ty, enjoyĀ­able throughĀ­out all parts of the day.

PREPAĀ­RAĀ­TION OR PAIRINGS

Onion conĀ­fit is a natĀ­urĀ­al accomĀ­paĀ­niĀ­ment for a slab of foie gras and a promiĀ­nent part of any terĀ­rine board — but you should defĀ­iĀ­niteĀ­ly conĀ­sidĀ­er it a kitchen staĀ­ple. In addiĀ­tion to layĀ­erĀ­ing it lightĀ­ly over Castaing’s Entier Goose Foie Gras, enjoy it with a crumbly blue cheese and proĀ­sciutĀ­to on a slice of baguette or spoon it onto a gorĀ­gonzoĀ­la and pear pizĀ­za. FolĀ­low the French examĀ­ple and make some tartlets. Add it to a roastĀ­ed tomaĀ­to and pepĀ­per pasĀ­ta or dolĀ­lop it over a steak sandĀ­wich. It goes equalĀ­ly well with an aruguĀ­la-based salĀ­ad or simĀ­ple mushĀ­room omelet. Or, of course, any othĀ­er comĀ­biĀ­naĀ­tion you can think of. Your limĀ­its are only your palate and your imagination.

A MUST HAVE FOR FESTIVITIES

Rarely does a French gathĀ­erĀ­ing for New Year’s or ChristĀ­mas or even Bastille Day go by withĀ­out jars of onion conĀ­fit. From an evening of wine and charĀ­cuĀ­terie to breakĀ­fast the next day, they’ve found ways to enjoy this preĀ­serve throughĀ­out the holĀ­iĀ­day seaĀ­son. FamĀ­iĀ­lies all over have their own secret recipes and preĀ­pare enough jars to last a few weeks or even months. That’s why CasĀ­taing, purĀ­veyĀ­or of some of the finest foie gras in France for the last hunĀ­dred years, had to make their own version.

Storage Instructions

Store in a cool dry place. Keep in fridge after opening. 

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