Stuffed duck neck - 200 grs

Stuffed duck neck - 200 grs

Tax included

Having cleaned the skin of the neck of duck, it is stuck with a practical stuffing with duck and with pork and with duck foie gras naturally.

  • Country : Southwest of France.


  • Production : Artisanal food.


  • Serving suggestions : Cold: put in a cool place at least 12 hours before the moment of the tasting and realize slices of approximately 5 mm.
    Warm: having streamlined it boorishly, making return to the frying pan of all the highly-rated so that the skin is slightly burned out. Cut in slices and serve with fried potatoes in the fat and salad.


  • Preservation : Store in a cool dry place.


  • Ingredients : stuffing :pork meat, duck meat, eggs, stock (water, vegetables, celery, poultry left-overs, spices, aromatic plants, starch, salt, armagnac, sugar, garlic, pepper, spices), bloc (duck foie gras, water, salt, sugar, pepper, spices), duck neck skin.


  • weight/quantity : tin box of 200 grs
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