Duck neck stuffed with foie gras

Delicious duck neck stuffed with foie gras, as an appetizer, on a salad, accompanied by thin slices of smoked duck breast, or on toast as an aperitif.

Poultry are raised in the Landes region of France in a free-range environment and fed on GMO-free cereals and grain corn.

Ingredients: poultry stuffing 39%, duck neck skin 31%, foie gras 30%, poultry meat and offal, duck trimmings, salt, pepper, egg white, garlic, Espelette pepper.

Net weight: 190 g