Pure Duck Pâté with Duck Foie Gras
Duck and nothing but duck...
The ducks are bred on the Cauuse de Sauveterre in the Lozère or the Aveyron. This duck pâté received a gold medal in its category at the 1999-2000 Lozère Gastronomy contest.
Tips : serve cold on a bed of salad, accompanied by slices of toast.
Duck meat, duck fat, duck foie gras (at least 20%), eggs, starch, Madeira wine, stock, salt and pepper.
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