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Pure duck pâté with duck foie gras
The ducks are bred on the Cauuse de Sauveterre in Lozère or in Aveyron. This duck pâté obtained a gold medal in its category during the 1999-2000 Lozère Gastronomy contest organised by the Chamber of Trade of Lozère.
Tips : serve cold on a salad bed. Taste with a toasted slice of bread.
Composition : Duck meat, duck fat, duck foie gras (at least 20%), eggs, starch, Madère, stock, salt and pepper
Farmer : Jean Claude Aulas
Origin : La Canourgue, Lozère (France)
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