A rich pâté with deboned partridge, combined with duck liver, pork and duck meat and fat, flavoured with the famous Floc de Gascogne.
Serve with a dish of cold cuts or as an entrée with a salad or simply with a slice of toast or a fresh baguette.
. Partridge flesh 35%
. Pork and poultry stuffing
. 25% duck foie gras
. Ascorbic acid