The ducks are bred on the Causse de Sauveterre in the Lozère or the Aveyron. They are raised at the farm by Mr. Aulas.

Tips : 3 to 5 persons (180g) or 6 to 7 persons (330g) - For a luxurious starter, serve cold in slices on a bed of salad. Serve with a toasted slice of wholemeal bread and a glass of sweet white wine such as Sauternes.

Composition : Duck foie gras, jelly (0,5%), salt, pepper, Porto and sugar (0,2%)

Farmer : Jean Claude Aulas

Origin : La Canourgue, Lozère (France)

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