The medallion of duck foie gras more commonly pâté de grand mère au foie gras is a fine stuffing made from pork in the center of which is a core of foie gras (50% in our recipe) finely spiced with Armagnac.

This traditional recipe of our countryside is still made by many families of Corrèze.

Composition: Foie Gras reconstituted duck 50% (French origin), lean and fat pork (French origin), eggs, Armagnac, jelly, salt, pepper.

Storage: 4 years from the date of manufacture, in a dry place.

Nutritional values for 100g: Energy: 1754kj/425kcal, fat: 43g of which saturated fatty acids: 17g, carbohydrates: 0.7g of which sugars: 0g, protein: 8.9g, salt: 1.5g.