Duck whole foie gras

125 g

190 g

320 g

Duck foie gras bloc

100 g

200 g

400 g

Duck pate 50% foie gras coated with a pork stuffing

130 g

200 g

Duck ''Confits'' (Conserve of duck)

1 magret + 1 leg

2 legs

                                   3 legs

5 legs

12 legs

Duck neck stuffed with 20% foie gras

300 g

duck neck skin, pork foie gras 20%, Armagnac
 

Manchons confits (5-6 pieces)

765g

manchon is the meaty part of the wing
 

Duck ''Rillette''
special type of traditional pate

180 g

Gésiers confits (gizzards conserve)

400 g

Duck fat

300 g

700 g

Magret de canard séché à l'ail (Duck dried fillet with garlic)

1 piece

Magret de canard fumé (Duck smoked fillet)

1 piece

Anchaud
pork fillet confit in duck fat 80%
 

400 g
 

Cassoulet
rich, slow-cooked bean stew in duck bouillon and fat, with Toulouse sausage duck, manchon confit and pork rind
 

840 g

 

Périgueux sauce
duck bouillon, Madeira, Porto, duck foie gras, 2% truffles juice, 1% Perigord truffles

200 g