Duck Fillet stuffed with Duck Foie Gras
Jean Claude Aulas
One of the specialities of the Maison Aulas!
Made with a piece of duck fillet rolled around a piece of foie gras, this recipe is a delicious combination of different tastes and textures.
Serving suggestion for 4 people: serve cold on a bed of salad.
Duck fillet, duck foie gras (25% at least), jelly, salt and pepper.
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