Want to try something different? Stuffed duck necks are an original recipe from Aveyron, which your guests will savor hot or cold.
Ingredients: pork meat, duck meat, duck foie gras 15%, skin of duck neck, poultry liver, whole eggs, milk, wheat flour, salt, pepper, preservative: sodium nitrite. Duck fat 10%. No GMOs or ionization.
To serve cold, remove the fat, place in the fridge and cut into thin slices just before serving on a bed of salad.
To serve hot, remove most of the fat, and heat in a frying pan until the skin has browned on all sides. Cut into slices, and serve with potatoes fried in the leftover fat. Enjoy!
400 g (14 oz)