Faitout en fonte vert

Whole duck foie gras from the southwest (IGP), in its jar. Foie gras lobe deveined by hand. It is the top of the range of foie gras because it is the smoothest and tastiest.

Regional speciality. Bean ingots stew simmered for a long time (to be melt-in-the-mouth) in a fresh vegetable sauce with candied duck sleeves and Toulouse sausage.

A slice of bread and here's an appetizer.

Essential for your aperitifs thanks to its original note.

Mr. Duck only eats two meals a day, while his sidekick shares three. The duck pieces are smaller, so the duck pieces are smaller. You can ideally use it to make a duck parmentier.