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Boneless quail, with a touch of griddle and stuffed with duck foie gras. Seasoned with salt and pepper. Its completely handmade and natural preparation preserves all the flavour, aroma and colour of the raw material
Partially deboned quail, duck liver 50%, egg, salt, pepper, spices,
preservative sodium nitrite and antioxidant sodium ascorbate.
Precautionary sodium nitrite and antioxidant sodium ascorbate
Ambient temperature. Once the can has been opened, keep at 0-4ºC and consume within 5 days
Partially boned, they are stuffed with top quality duck foie gras.
Partially boned, they are stuffed with top quality duck foie gras It is advisable to put it in the refrigerator at least 2 hours before consumption, so that we can appreciate all its qualities. Remove from the fridge 15 minutes before tasting. Cut the quail lengthwise, between the two legs. It can be served cold as a starter for 2 people. It can also be served warm after a moment in the oven and served on a bed of straw potatoes with garnish to taste, as a first course for 1 or 2 people
M. Etxenike, artisan producer
Mitxel Etxenike, studied and graduated from the École Supérieure des Meats in Paris. She completed her training in the French region of Landes for 8 years working in the sector. In the 90s, he settled in Burguete, a small town in the Navarrese Pyrenees, near the French border, a few kilometres from Roncesvalles. After these years of learning and training, there he managed to found his small artisan factory, dedicated to the production of foie gras, pâtés and smoked salmon.
Etxenike products are considered artisan and totally natural, as they contain no additives, preservatives or colourings. Etxenike pâtés and foie gras are made with rigorous quality control, starting with the raw material, which has the valued French "Label Rouge" seal. The ducks are all imported from the Landes and are fed solely and exclusively with corn
Today, M. Etxenike, artisan producer, is a national reference in the production of duck products.
M. Etxenike, artisan producer, is a national reference in the production of duck products
