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Pure duck pâté with green pepper
The ducks are bred on the Cauuse de Sauveterre in Lozère or in Aveyron. Green pepper brings a touch of originality to this pure duck pâté.
Tips : serve cold on a salad bed. Taste with a toasted slice of bread with pickles or small white onions.
Composition : Duck meat, duck fat, duck foie gras (at least 20%), eggs, milk, salt and green pepper
Farmer : Jean Claude Aulas
Origin : La Canourgue, Lozère (France)
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