Nos produits

Cou de canard farci au foie gras

Duck neck stuff with foie gras

Neck skin filled with a stuffing of pork and duck, sprinkled with Armagnac with pieces of foie gras.

Storage: 4 years in a dry and cool place

Composition: pork and duck, 30% duck foie gras, jelly, cream, eggs, truffles, Armagnac, truffles juice, salt and pepper.

Storage: 4 years in a dry and cool place

serve it cold, sliced on a bed of lightly seasonned salad. Refrigerate the night before the service.

Description détaillée

Neck skin filled with a stuffing of pork and duck, sprinkled with Armagnac with pieces of foie gras.

Storage: 4 years in a dry and cool place

Additional Information

Conditionnement

250g, 350g

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