Can of duck neck stuffed with duck foie gras
The neck of duck is boned and stuffed with 35% foie gras. Delicious as an appetizer, it can be enjoyed fresh on a salad, accompanied by a Chardonnay.
400g - 6 to 8 portions
Cut into medallions and arrange on a bed of green salad. To be enjoyed chilled.
Pork 50%, Duck meat 30%, Duck foie gras 20%, salt and pepper.
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