Stuffed Duck Neck - 400g

Our recipe will help you rediscover the flavors of yesteryear and enhance a simple green salad!

The secret to this recipe: a neck stuffed with pork and duck foie gras, all cooked in duck fat. We recommend enjoying it as a medallion, cold on a bed of green salad, or with peas. A real treat!

Duck neck skin stuffed with 25% duck foie gras and a stuffing of pork, egg, salt and pepper.

Preparation Tips:
Trim the fat from the neck and serve very fresh as a starter, sliced ​​on a bed of salad accompanied by our onion confit , or slightly warmed and topped with Périgueux sauce .