This Millefeuille of Duck Aiguillettes with Foie Gras is immediately distinguished from duck liver pâté and duck breast stuffed with foie gras by its originality. The alliance of aiguillette and foie gras offers a modern and refined presentation with meaty and long flavors that fill the taste buds. We appreciate the firmness of the aiguillette in the mouth and the delicate fusion of the foie gras.


Tasting advice:

Duck fillet with foie gras La CAMPAGNOISE can only be eaten cold. You unmold it by opening both sides of the box and cut it with a sharp knife. It is welcome in a Quercynoise salad.


Ingredients:

Duck fillets 58% (origin France), block of duck foie gras 40% (duck foie gras (origin France), water, salt, pepper), salt, pepper.