Duck’s neck filled with duck foie gras
A delightful stuffing with foie gras served in the skin of the neck of duck
Produit frais 
Maximize
Maximize 
Description
Stuffed duck neck under vacuum containing 30% duck foie gras.
Ingredients
Duck meat 35%,
Duck foie gras 30%,
Pork 25%,
Eggs,
Spices,
Salt,
Pepper.
Allergens
- Eggs
| Nutritional declaration per 100g | |||||||
| Calories | Fat | Satured | Carbohydrate | Sugars | Protein | Sodium | |
| 1399 kJ | 338 kcal | 29g | 11g | 0,7g | 0,0g | 18g | 2,30g |
Features
- Made with : Duck and Pork
- Origin of duck meat : France
- Origin of the ducks : Gers (France)
- Origin of pork meat : France
- Type of liver : Bloc de foie gras
- packaging : Under vacuum
- food preservation : in the refrigerator (+/- 21 days)
Tasting tip :
Very fresh on a salad or for an aperitif set them on a slice of country bread. So greedy. Some prefer it slightly warm.
Follow us