A savoury duck pâté with foie gras and green peppercorns
The ducks used to make this pâté are bred on the Causse de Sauveterre on the border between the Lozère and the Aveyron regions of southern France. Green pepper brings a touch of originality to this pure duck pâté.
Serving suggestion: serve cold on a bed of salad or on slices of toast with pickles or small white onions.
Duck meat, duck fat, duck foie gras (at least 20%), eggs, milk, salt and green pepper.