Duck neck stuffed with Landes foie gras

Duck neck stuffed with duck foie gras, from traditional ducks fed GMO-free grain corn and raised outdoors. Preparation: Duck neck stuffed with duck liver is best prepared cold – place the tin of stuffed duck neck in the fridge for one day before opening. Allow to warm to room temperature for ten minutes before serving. Cut slices about 1 cm thick. Recipe ideas: Serve slices of stuffed foie gras neck cold on a bed of salad, or as part of a mixed salad with slices of smoked duck breast and duck gizzards confit, to make the famous Landaise salad. Ingredients: poultry stuffing 39%, duck neck skin 31%, foie gras 30%, poultry meat and offal, duck trimmings, salt, pepper, egg white, garlic, Espelette pepper. Storage: Store away from heat and moisture. After opening, keep in a cool place and consume quickly. Net weight: 190 g – serves 4. Nutritional value per 100 g: Energy 436 kcal / 1804.2 kj – Fat 37.2 g of which saturated fatty acids 13.4 g – Carbohydrates 4.7 g of which sugars 4 g – Protein 17.7 g – Salt 0.5 g