Duck neck stuffed

Description

Be surprised by this unique delicacy: duck neck stuffed with the delicate flavour of artisanal foie gras. With care and tradition, the Tardieu family business manufactures this delicacy.

After all, it is a perfect example of culinary art and craftsmanship. Moreover, ideal to serve during festive dinners or as an eye-catcher on a special occasion.

Serving tips:

• Serve on a bed of lamb’s lettuce with a slightly sweet vinaigrette.
• Also combine with a fig jam or red onion compote for an extra dimension of flavour.
• Also perfectly paired with a glass of sweet white wine, such as Sauternes, or a full-bodied red wine.

Why choose Tardieu’s duck neck stuffed with foie gras?

• Authentic and artisanal: Handmade using traditional techniques, with an eye for quality and detail.
• A unique speciality: A delicacy that adds elegance and sophistication to your table.
• Family tradition: Generations of experience and love for the craft guarantee an unparalleled taste experience.
• High-quality ingredients: Only the best pieces of foie gras are used, surrounded by flavourful duck meat.

Storage tips:

• Unopened: Store the product in a cool, dry place. Check the expiry date on the packaging.
• Opened: Place in the fridge and consume within 2-3 days for optimal freshness and flavour.
• Serving tip: Remove the duck neck from the fridge 15 minutes before serving, then slice it into thin slices for a beautiful presentation.

This duck neck stuffed with foie gras contains:

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

About the Tardieu family

The Tardieu family business has been known for generations for its craftsmanship and passion for high-quality, artisanal products. This speciality of duck neck stuffed with foie gras is a tribute to their dedication and love of French gastronomy.

 

 

Also see the “rillettes with foie gras ” from Christophe!

Looking for recipes with duck neck stiffed?

Watch the videos “éleveur de canard Pays Cathare” and “la ferme de Berengou” from Christophe!