Neck stuffed with foie gras 350 g

How should duck neck stuffed with foie gras be served?

First of all, it is important to know that stuffed duck neck with foie gras can be served cold or hot. 

Our duck neck stuffed with foie gras can be enjoyed cold. We recommend cutting it into thin slices and arranging them on your Gascon salad: green salad, duck breast, and seasoning. Enjoy the perfect combination of flavors from the duck foie gras and duck breast. 

If you prefer to enjoy a hot stuffed neck, you can pan-fry it, turning the different sides to brown the skin. You can also place the box in a bain-marie to reheat it.

What accompaniments go well with stuffed neck?

If you are a fan of southwestern French cuisine, you probably know that duck neck stuffed with foie gras is a recipe with intense flavors. It is therefore important not to pair it with just any side dish.

When it comes to wine, opinions differ, but we recommend a red wine with character. If you like sweet and savory dishes, you can pair stuffed necks with foie gras and figs. The sweet flavors of this fruit go perfectly with the character of the stuffed neck.

Characteristics of our stuffed duck neck

Our priority is to preserve traditional craftsmanship and use high-quality products. That is why all our products are sourced in France. The duck meat is IGP Gers certified, a true synonym for quality and respect for the terroir.

Ingredients: neck skin, pork, duck foie gras 20%, eggs, milk, onion, garlic, salt, pepper, spices

Weight: 350 g

Storage instructions: Once opened, consume quickly and keep refrigerated

Duck neck stuffed with foie gras: an authentic recipe

Duck neck stuffed with foie gras is much more than just a dish in southwestern France; it is a symbol of gastronomic tradition. This refined dish is prepared using ancestral methods. It embodies the richness and excellence of artisanal know-how and the Gers terroir. All our ingredients are carefully selected to ensure a result that lives up to expectations.

Our beautiful region is renowned worldwide for its poultry-based recipes, and duck neck stuffed with foie gras is a prime example. The perfect combination of flavors, spices, and expert cooking techniques results in a dish with inimitable flavors.