Duck pâté from Périgord

Rillettes prepared entirely by hand according to the traditional Périgord method. Made up of Périgord duck legs so as not to have small bones, we cook the legs over low heat for 3 hours in the pot with bay leaf and onions, then we shred them by hand before filling the pots. With us, there is no grinding of the meat in order to be able to go through the machine: the taste and texture are preserved. We advise you to place them in the refrigerator 2 hours before tasting to serve chilled. 4/6 slices Ingredients: Duck from Périgord* (96%), onions, salt, pepper. *Duck foie gras from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy) Nutritional values per 100g: Energy: 1720kJ/416kcal; Fat: 39g, of which Saturated fatty acids: 13g; Carbohydrates: 0g, of which Sugar: 0g; Protein: 15g; Salt: 1.5g Despite the care of our sorting by hand, the presence of small bones is possible.