Duck’s neck filled with 2% black truffles
Cold starter with 10% block of duck foie gras and 2% black truffles (tuber melanosporum).
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Description
Ingredients
Meat and duck skin 60%,
Pork and pork fat 20%,
Block of duck foie gras 10%,
Eggs,
Black truffle skins (Tuber Melanosporum) 2%,
Salt,
Onions,
Armagnac (sulphites)
Pepper,
Thyme.
Allergenic
Eggs,
Sulphites.
Sulphites.
| Déclaration nutritionnelle pour 100g | |||||||
| Énergie | Matières Grasses | Dont AGS | Glucides | Dont sucres | Protéines | Sel | |
| 1048 kJ | 253 kcal | 21g | 6,8g | 0,0g | 0,0g | 15g | 1,7g |
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 : Preserved (canned)
- food preservation : to be kept dry
Tasting tip :
Slice and serve very chilled as a starter or as an aperitif for dinner on a salad or quickly cool in a frying pan.
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