DUCK NECK STUFFED WITH FOIE GRAS 400G

According to an ancestral recipe, our artisanal preserved neck stuffed with South West duck for sale online is a culinary specialty of the South West. The stuffed duck neck is eaten cold, making fairly thick slices, or hot, fried in a pan. Our preserved stuffed neck will be ideal for enhancing your charcuterie platter or making an original cold starter. In duck, everything can be eaten! For this fine specialty from the South-West, our ancestors had the delicious idea of ​​using the skin of the duck's neck to replace the pork intestine. We then garnish everything with a delicious charcuterie preparation based on duck meat and Foie gras, sprinkled copiously with Armagnac. Then we sterilize everything. Called stuffed neck, stuffed duck neck, or stuffed neck with Foie gras, the recipe is still a family secret. A little history The neck is part of a revaluation of the lower parts of the waterflies after their slaughter and the removal of the noble parts (liver, gizzard, breast, wings, thighs). The neck was stuffed with offal and residual pieces of flesh remaining on the carcass, to which pork flesh was added. It kept for several weeks in the same way as confit, placed in a layer of fat. At the beginning of the 20th century, this specialty, whose production was mastered in the South West of France, began to build a solid reputation. Preparation advice: The stuffed neck can be enjoyed cold or hot. »Cold: Place in the refrigerator 12 hours before serving and cut into thin slices. Then serve alone on a seasoned salad or as part of a mixed salad (with slices of dried duck breast for example). How to reheat a stuffed duck neck? Like any candied product, our stuffed neck is in fat. To eat it hot: put your stuffed neck directly in a casserole dish to heat with small weights. or cut it into slices and grill it. or roll it in puff pastry and heat in the oven for a stuffed neck in a crust… Stuffed duck necks go perfectly with dry, rather “young” red wine such as a good Aloxe-Corton red, a Saint-Chinian red, a Vin de Corse red, a Costières de Nîmes red or even a Côtes du Roussillon Villages Latour -of France.