The ducks are bred on the Causse de Sauveterre in Lozère or in Aveyron. They are force-fed at the farm by Mr. Aulas. Tips : 3 to 5 persons (180g) or 6 to 7 persons (330g) - Serve cold in slices on a salad bed for a prestigious entrée. Taste with a toasted slice of whole bread and a glass of syrupu white wine such as Sauternes. | Composition : | Duck foie gras, jelly (0,5%), salt, pepper, Porto and sugar (0,2%) | | Farmer : | Jean Claude Aulas
 learn more | | Origin : | La Canourgue, Lozère (France) |
 All the products of "Jean Claude Aulas"
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