The South West part of France is world wide known for its fat duck and goose cuisine. When farmers cook their foie gras and other duck confit, it always remain some small pieces of meat and fat... they are usually browned to prepare tasty fritons also called gratons ...

Tasting tip : serve cold on toasts.

Composition : duck meat (70%), pork meat, duck fat, salt and pepper.

Delicatessen : Alain Ginisty

Origin : Sebazac-Concourès, Aveyron (France)

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