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Whole duck foie gras

A simmered duck with porcini mushrooms made by our artisan partner, the Regaud cannery in the heart of Lot et Garonne. This traditional recipe comes from family experience and will delight all guests.

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Description

The Regaud family shares its very good cuisine by making these dishes cooked according to old traditional recipes. The processed products come from the region.

Ingredients

Duck breasts, flour, bound veal juice, ceps 5%, salt, pepper.

Fabienne's tips

I advise you to reheat the cooked dish over low heat. This cooked dish is for three or four people.

Sommelier's advice: Marcillac or Cahors

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Duck stew with porcini mushrooms

Duck stew with porcini mushrooms

A simmered duck with porcini mushrooms made by our artisan partner, the Regaud cannery in the heart of Lot et Garonne. This traditional recipe comes from family experience and will delight all guests.