Duck neck stuffed with foie gras from Ferme des Roumevies, 350g.

Discover one of the typical dishes of Périgord: stuffed duck neck with foie gras. It is exclusively made with Barbarie duck. This type of duck has been widely abandoned in the industry because it does not tolerate industrial techniques. Ingredients: duck neck skin, pork meat, 30% duck foie gras, fat, salt, pepper. At the Roumevies farm, located in the heart of Périgord Noir and a few kilometers from Sarlat, the production of foie gras has always been present, at least for family consumption. Farmers and breeders in Périgord for 17 generations, the farm has been operated by the Leymarie family since at least 1640. The development of foie gras production dates back to 1986, with the creation of the first laboratory for the production of canned products. To this day, all the products offered are made from ducks that have been force-fed and processed on the farm.