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Savory encounter between the most typical dish of the Basque Country and the duck of the Gers.
750 grs for 2 people
Ingredients : Duck meat 40% (Origin Gers - France), red peppers, green peppers, onions, cooked broth (water, prime rib dish, duck necks and wings, pork rinds, parsley, carrots, celery, garlic, thyme, bay leaf, cloves, rabelet spices, salt, pepper), tomato concentrate, potato starch, salt, pepper, Espelette pepper
Average nutritional values per 100g: Energy 865kJ/205Kcal; Fat 16g of which saturated fatty acids 5g; Carbohydrates 2g of which sugars 1g; Protein 12g; Salt 1g.
Discover our duck axoa, the tasty meeting between the Basque Country and Gascony for the revelation of a dish with a unique taste. If you like the cuisine of character and the sweetness of the South West, then our preparation can only delight your taste buds.
It is said that a small Pyrenean people, the Vascons, colonized the Pyrenean foothills and settled there permanently. Over the centuries this original people would have split in two and would have given birth to two new peoples with characters as strong as the Pyrenean rocks from which they came. This is how the Basques and the Gascons would have appeared.
In the past, the typical and picturesque fairs of the Basque Country were covered with spicy scents. Typical dish of the Labour, one of the three regions of the northern Basque Country, axoa was, in those days, tasted on fair days. This dish of the soil came, on this occasion, to warm the heart and the stomach of the merchants and their customers. A family dish, it had, at the beginning, no fixed recipe. Popularized by a restaurant owner from Espelette, this meat stew, made with beef or veal, became one of the symbols of this territory between the Atlantic and the Pyrenees. But also one of the most appreciated traditional dishes of the Southwest.
In order to bring together two populations that history had separated, we propose a revisiting of this dish of character by replacing the traditional bovines with the meat of our quality Gers fat ducks. A marriage that will take you on a pleasant journey from the Pyrenean foothills to the plains of Gascony. Enhanced with Espelette peppers and simmered in peppers, for Basque flavors, our Gascon duck will be sublimated. Our duck axoa will take you on a journey of exceptional flavors to meet the excellence of the South West. A meeting of character with rocky accents that will bring back to life the ancient Vascons in your plate. For so is our duck axoa from the Gers, rich with these reunions that will delight your taste buds.
To take this made-in-Southwest marriage a step further, our duck axoa will pair perfectly with a robust red wine from the Southwest. The AOC Irouléguy, from the Basque terroir, will nicely complement the flavors of the dish we propose. The Madiran wine, from a terroir adjoining, as the duck axoa we propose, Basque Country and Gascony, will also advantageously water our dish.
