This duck axoa combines sliced duck breast and fillets with a preparation of mild pepper, onion, white wine and piquillos. Garlic and Espelette pepper purée complete the recipe, which also contains water, duck fat, chicken stock and salt. The meat is of French origin: all the ducks are born, raised and cooked in the South-West of France. The product is presented in a 650 g format. The price is shown per kilo, according to the seller’s mention “/ Kilo”. To enjoy it, it is recommended to reheat it in the oven or in a pan, then serve with fresh tagliatelle. This suggestion allows the duck slices to be served with its vegetable and pepper preparation. Per 100 g, this axoa provides 807 kJ, or 194 kcal, and 15 g of protein. The recipe contains sulfites, present in the white wine, as well as celery in the chicken stock. After opening, keep refrigerated and consume within 3 days.