Pure Duck Pâté with Duck Foie Gras

Jean Claude Aulas

Duck and nothing but duck...

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The ducks are bred on the Cauuse de Sauveterre in the Lozère or the Aveyron. This duck pâté received a gold medal in its category at the 1999-2000 Lozère Gastronomy contest.

Tips : serve cold on a bed of salad, accompanied by slices of toast.

Duck meat, duck fat, duck foie gras (at least 20%), eggs, starch, Madeira wine, stock, salt and pepper.

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