Duck Neck Stuffed with 20% Foie Gras

Description:

The stuffed duck neck of our House follows the recipe inherited from our mother, which consists, first of all, of removing the skin from the neck of the duck and degreasing it.

Then comes the moment to stuff this neck with pork meat mixed with: a fine quality Duck Foie Gras and the skin of the neck. This preparation is flavoured by adding truffle juice and Cognac.

Once prepared and stuffed, the neck is covered with duck fat, which makes it soft and tasty.

This neck is particularly appreciated because it brings out all the generous and authentic flavours of the duck, reminiscent of the real flavours of our region.

The ducks chosen for this recipe were chosen for their quality and their guaranteed origin, ducks from the South-West.

Ingredients:

Stuffed duck neck 60% composed of: pork meat, duck foie gras 20% of the stuffing, duck neck skin 10%, eggs, salt, Cognac, truffle juice, pork gelatin, pepper. Duck fat 40%.