Stuffed duck neck – 200 grs

Description

• Country : Southwest of France.

• Production : Artisanal food.

• Serving suggestions : Cold: put in a cool place at least 12 hours before the moment of the tasting and realize slices of approximately 5 mm.
  Warm: having streamlined it boorishly, making return to the frying pan of all the highly-rated so that the skin is slightly burned out. Cut in slices and serve with fried potatoes in the fat and salad.

• Preservation : Store in a cool dry place.

• Ingredients : stuffing :pork meat, duck meat, eggs, stock (water, vegetables, celery, poultry left-overs, spices, aromatic plants, starch, salt, armagnac, sugar, garlic, pepper, spices), bloc (duck foie gras, water, salt, sugar, pepper, spices), duck neck skin.

• weight/quantity : tin box of 200 grs