Prepared with the meat from the same ducks fed to produce the Foie Gras, cooked for more than one hour in its own hot fat, salt and spices, then put in a tin or jar and covered with fat so that the air cannot enter into contact with the meat, therefore preserving it. This is a traditional French recipe for long term conservation of the duck meat, that makes a fantastic main course served in many French restaurants world-wide. See our full description below for an easy recipe.

brand: Rougie - origin: France -