Delicious confited suckling pig ears, to be fried or just heat in an oven. Tender or crunchy, you can choose how you want them!
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If you like them tender: Open the tin, heat in a bain-marie and remove the pieces when the duck fat becomes liquid. Serve very hot.
If you like them crunchy: Open the tin, remove the pieces from the duck fat and heat in an oven at 190°C for 25-30 minutes, or fry them.