In days gone by, no meal in Gascony was complete without a stuffed neck, but the tradition has gradually been lost as its preparation requires patience and skill. Following the traditional recipe, Comtesse du Barry brings you this typical dish from the South West, made from duck neck stuffed with poultry meat and duck foie gras (25% of the stuffing). 
 

Packaging :
190 g : tin

Serving suggestions :
Delicious served with a seasonal salad dressed with grape seed oil, raspberry vinegar and a twist of 5-berry mix. Serve with a fruity dry white wine like Chardonnay, a sweet wine like Loupiac or a light red wine like Médoc.

A taste journey with stuffed duck neck.
Duck neck stuffed with foie gras is a culinary preparation in which the duck neck is stripped of its bones, stuffed with foie gras and then sewn together by hand. This delicate, tasty and refined dish is emblematic of south-western French cuisine. It is traditionally presented on a salad, accompanied by garlic croutons to add a crunchy texture. There is also duck neck confit, another preparation in which the duck neck is cooked in its own fat. This method of cooking preserves the natural flavours of the duck while giving the dish a soft, flavoursome texture.

To enjoy the stuffed duck neck, we recommend that you take it out of the fridge about 15 to 30 minutes before serving, to bring out its full flavour. You can enjoy it in a variety of ways. To serve as a starter, enjoy it cold to appreciate its delicate flavours. As a main course, however, fry the slices in a pan until golden brown, or heat them in a bain-marie.

As a side dish, try special breads, small vegetables or fruit jams. You can also use Périgueux sauce, which is rich in flavour, and add peas for a touch of freshness and lightness. This will create a tasty, well-balanced meal, perfect for a special occasion or as a treat for yourself. For an even tastier meal, you can accompany it with a delicious seasonal salad and grapeseed oil, which has a light, neutral taste that enhances the other flavours. Add a drizzle of raspberry vinegar for a fruity, tangy note. To spice things up, add a grind of 5-berry mix for a light, spicy, fragrant touch.

 
The wine complements the flavours of your stuffed duck neck, creating a balanced and delicious taste experience. It's best served with a dry, fruity white wine, such as Chardonnay, or a sweet wine, such as Loupiac. You can also opt for a light red wine, such as Médoc, to fully appreciate it.

Tips for buying duck neck stuffed with foie gras :
Finding your quality foie gras stuffed duck neck online can be a challenge due to the vast range of choices available on the internet. To remedy this problem, you can research the seller, read descriptions and customer reviews carefully, as well as choose reputable and reliable sellers. Visit the Comtesse du Barry website to buy stuffed duck neck. We offer carefully prepared stuffed duck neck, using carefully selected foies gras. Each preparation is made according to the traditional recipe, ensuring particular attention to every detail. What's more, these products are free from colourings and preservatives, to preserve the full authenticity and quality of their flavours.