Description

Duck neck foie gras stuffed 380g. (30% foie gras)

Duck neck stuffed with foie gras is very well-known among gourmets and is a classic of French cuisine. Stuffed duck neck comes in the form of a block encased in duck skin. The filling consists mainly of foie gras, pieces of duck meat and ground pork.

Preparation and tastingTry these suggestions. Bon appetit!

• Duck neck foie gras stuffed 380g is delicious as a starter with a green salad or dressing.
• Cut the "Cou de canard" into fine slices and serve fresh with fresh country bread.
• Ideal to serve with your apero to start off the dinner; spread on lightly grilled toast.
• Delicious "amuse bouche"; Duck neck foie gras on chicory. Fry chicory leaves in butter, Garrigue honey, bay leaf and wild thyme. Fry some apple slices with some butter and honey and flambé in cognac. Add a few soaked sultanas or some onion confit with beer and let them warm up for about 5 minutes. Add the duck neck cut into slices at room temperature and serve.

Expiry date: 22/03/24

Contains: Foie gras of duck 30%, meat of duck 30%, pork 30%, milk, egg, meat of duck neck 10%, salt and pepper.

See also the "Duckrillettes with foie gras 180g" from Christophe!

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See the videos "éleveur de canard Pays Cathare" and "la ferme de Berengou" by Christophe!