NEW!!!! Pork Knuckle Confit (Ready to Crispy) - 1.5 kilo per piece
NEW!!!! Pork Knuckle Confit (Ready to Crispy) - 1.5 kilo per piece
NEW!!!! Pork Knuckle Confit (Ready to Crispy) - 1.5 kilo per piece
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  • Load image into Gallery viewer, NEW!!!! Pork Knuckle Confit (Ready to Crispy) - 1.5 kilo per piece

NEW!!!! Pork Knuckle Confit (Ready to Crispy) - 1.5 kilo per piece

Regular price
$48.00
Sale price
$48.00
Regular price
Sold out
Unit price
per 
Tax included.

One of the popular sharing dishes, pre-cooked till confit (melt in the mouth), easy to reheat from water bath or oven. Ideal for family gathering or pot luck dishes.

Delivery Frozen

Wine Pairing: Bordeaux type of wine (cabernet, merlot), Chateau Sociando Mallet 1996, Haut Medoc, medium to full bodied.

Reheating (best to thaw prior reheating)

*Time and temperature may vary according equipment

Bain Marie: with pouch, 85°C in simmering water, 15 minutes
Traditional Oven: Without pouch, 180°C, 30 minutes
For better result, can use torch grill flame to flame till skin crispy

Ingredients: Pork Knuckle (Hind)

Weight: 1.3 to 1.5 Kg (with bone)

Servings: 2 to 3 persons (without other sharing dishes)

Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating

Shelf life: 1 year from production day
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Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
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*Photos are for illustration only. Garnishes, decoration, tableware are not included
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Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore. Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting. Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences. You can follow him on youtube or instagram: @Chefjulienbompard