Ferme Petit Larroude UK

Duck meat, 5% pork, 20% Pure Foie Gras, eggs, salt, pepper

This recipe uses the skin of a duck neck, which is then stuffed with Foie Gras, duck meat and pork.

To be eaten as a starter on a bed of lettuce with Foie Gras, cherry tomatoes.
This could also be served as an addition to a Gasconne salad.