The skin of the neck of the duck is stuffed with minced duck meat , pork sausage and 20% of foie gras. You can have it cold sliced thin for aperitif or first course dish. or with confit of gizzards for a very special salad!

Ingredients : lean and fat pork meat, skin of goose neck, piece of goose foie gras 20%, duck meat, eggs, salt and pepper.