The duck neck stuffed with foie gras from Ferme des Roumevies is an emblematic dish of Périgord cuisine. This product is carefully made using only top-quality ingredients. The duck neck is filled with duck foie gras (30%), pork meat, fat, salt, and pepper. Located just a few kilometers from Sarlat, the Ferme des Roumevies is a family-run farm that upholds the tradition of raising Barbary ducks, a breed less exploited due to its sensitivity to industrial methods. Since 1640, the Leymarie family has been dedicated to duck farming and foie gras production, having created their first production laboratory in 1986. This stuffed duck neck is a perfect way to discover a typical dish of Périgord, celebrating taste and authenticity in every bite.