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Duck neck stuffed with duck liver
A typical South-Western starter, to be served on a salad with garlic croutons.
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In the past, there was no meal in Gascony without stuffed neck, but the tradition has been lost little by little because its preparation requires patience and skill. Following the traditional recipe, Comtesse du Barry offers you this typical dish from the South-West, made of duck neck stuffed with poultry meat and duck foie gras (25% of the stuffing).
- 190 g : box
Tasting advice :
Delicious with a seasonal salad seasoned with grape seed oil, raspberry vinegar and a twist of 5-berry mix. You can serve it with a fruity dry white wine like Chardonnay, a sweet wine like Loupiac or a light red wine like Médoc.
pork, duck foie gras 20%, duck neck skin26%, poultry liver, water, eggs, salt, pepper, cinnamon, nutmeg, cloves.
Pork, duck and poultry, Origin: France.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||1166 / 282|
|Total fat (g)||25|
|Saturated fat (g)||9,5|