DUCK NECK 20% duck foie gras

Our duck neck stuffed with foie gras is confit in fat. This is what gives it such a special flavor and exceptional finesse. This historic La Campagnoise specialty is also a symbol of Southwestern cuisine, refined, generous and bursting with flavors of yesteryear.


Tasting advice:


Duck neck stuffed with foie gras is usually eaten cold, but can also be eaten hot. In both cases, remove the fat around the neck and reserve it for cooking vegetables.
To eat cold: slice the duck neck stuffed with foie gras (for convenience, the neck should be well chilled). Serve alone, or with a salad possibly garnished with warm confit sweetbreads, thinly sliced dried duck breast, walnuts ...
To eat hot: in a brioche in a cake pan, in a pastry in a puff pastry, accompanied by small mushrooms in sauce or sauce Périgueux. Cut into slices, the neck slices can be warmed under stewed fresh peas.

To enjoy cold with a green salad or in a dish made with duck sausages. Warm with fresh peas or steamed potatoes.


Ingredients:


Stuffing (lean and fatty pork, duck liver 20% from France, duck lean and fat 14% from France), duck neck skin, duck fat, salt, pepper.