Products

The “Edouard-Artzner” company has been established in France since 1803 and has been producing traditional, award winning duck and goose foie gras, fats and other specialty fine foods. They are now importing their products into Australia and Waimea Trading are proud to supply “Edouard-Artzner” to the Australian public.

Duck Fat is nutritionally similar to olive oil, its low in saturated fat and contains a good combination of poly and monounsaturated fats. Monounsaturated fats are generally considered to be the healthiest overall as they maintain good HDL cholesterol levels while lowering bad LDL cholesterol levels. Duck fat is not just healthy for you but it adds fantastic flavours and aromas to your meals as well.

“Edouard-Artzner” duck fat is a very highly regarded French product that has been used by many fine food restaurants and passionate food connoisseurs.

Available in 320g Jars (minimum purchase 1 Jar)

Confit is a term taken from the French verb confire, which means to preserve. The cooking of, and preserving of, foods under fat produces meats so tender one needs only a fork to slice. The flavour and texture improve with time. The confit technique today is used as a convenient way of cooking duck legs. All that is left to prepare is the salad or perhaps a warm dish of roasted veg. The pre-cooked duck legs warm in the oven and present as a restaurant quality meal in minutes.

Tony Capps is the creator of “Le Gourmand” Free-Range Duck Confit & Jus, he has received several awards as the chef and owner of Eschalot Restaurant in Berrima, near Bowral, NSW: Winner of Best Regional Restaurant 2004, Sydney Morning Herald Good Food Guide 2007 and 2008 – One Chefs Hat, Tony Capps duck confit and jus appeared in The Gourmet Traveller magazine in 2007. Duck Confit was the signature dish at Eschalot Restaurant, and now Tony Capps is producing it for retail consumption.

Tony Capps uses Meredith ducks, which are a cross breed Aylesbury / Pekin, are free-range and reared by hand ‘til 8 weeks old. The farm sits at the gateway to the southern highlands of NSW in a small town called Thirlmere. The Highlands sit on an escarpment overlooking the south coast in a temperate climate, meaning a greater difference between day and night temperatures than coastal or maritime climates.

The farmer is John Meredith and his ducks are in the Sydney Morning Herald Good Living Food Hall of Fame. Most butchers and chefs know his reputation and the quality of his product.

The ingredients used in “Le Gourmand” duck confit are; duck Maryland, pure duck fat, Victorian rock salt, garlic, lemon thyme, star anise, black pepper and bay leaves. The ducks are placed on salt for 3 hours then washed off, patted dry and then cooked at 80°C slowly, in pure rendered duck fat.

Tony Capps has spared no expense or time creating this reputable confit and jus, and when you devour this luxurious dish you will taste the quality of Tony’s work.

Suggested Cooking Instructions

• Pre-heat oven to 200°C
• Remove duck from fat & use the duck fat and star anise to roast garlic, potatoes or parsnips. Place veg in oven approx 25mins before duck.
• Add duck to 200ml of simmering water for approximately 10secs to remove excess fat, discard of the water and fat residue.
• Place the duck in an oven proof pan/tray skin side up and add the 250ml jus with a little extra water (approx 30ml) back into the hot pan.
• Place the pan/tray with the duck in the oven for 20-25min, basting with jus after 10min.
• Remove duck from oven, serve with roast veg, steamed greens and jus.
• Reserve strained fat for re-use.

Available in Twin Leg Packs approx 500g, 200ml matching Jus.

Minimum purchase 1 pack and 1 jus

Samphire is a traditional Anglo-Saxon vegetable commonly known as 'sea asparagus' or 'sea fennel' and has regained popularity in seafood dishes and salads in fine dining restaurants around the world. It is a unique native plant food delicacy and is sought after for its salty spicy taste.
Now-a-days it is seen as a luxury often found along many costal areas of Australia, mainly South Australia. Waimea Trading supplies Australian Samphire of the highest quality to restaurants throughout Australia.

Australian Samphire does not grow during the winter months of the year. Minimum order is 1kg

To view further information on Samphire, please click here.

Alaskan Red King Crab in the largest member of the spider crab family, it can weigh as much as 9kgs a crab. The Alaskan red king crab is now being exported around the world for its wonderful flavour and texture, to some of the finest restaurants.

The Red King crab is one of the worlds largest crabs with a fantastic meat to shell ratio therefore giving the user a outstanding 50-55% meat to shell return, this product is used in large quantities in kitchens of many restaurants due to maximum yield and effortless preparation, as the meat is so easily obtained from the shell.

The meat is cooked at sea, left to sit on large racks for the water to drain for a few minutes then boxed in 9-10kg boxes before being blast frozen at Sea to minus 50°C. This crab can be enjoyed by either gently thawing until reaching the desired temperature or immersed into boiling water for 4-5 minutes, making the meat seem as though it has been freshly caught and cooked.

Alaskan Red King Crab is a seafood delicacy that is most often enjoyed very simply – straight from the shell.  It is sold as frozen cooked legs in 9-10kg boxes, which can be removed in lots of 5 legs attached to a knuckle making for easy use in kitchens. The rich crab meat is very versatile and can be used in an extensive range of recipes from salads to omelettes, even though their amazing taste is enjoyed with minimal preparation.

Available in 9-10kg boxes (minimum order - 1 box)