A rich pâté with boar combined with duck liver, pork and duck meat and fat, flavoured with the powerful taste of Armagnac.
Bayonne ham and a shellfish fumet highlight the recipe’s wild flavour.
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.
. Boar flesh 35%
. Pork and duck stuffing
. Duck foie gras 25%
. Ascorbic acid