For 5 to 6 persons.
Tradtional preservation can be stored for 3 years

From the traditional neck we have only kept the skin to wrap a delicious stuffing made of duck meat and included a long medaillon of foie gras.
Cut some slices and serve them cold with a nice meli-melo of green salads.This dish can be served as a gastronomic first course or as a main course salad which can be completed with warm chopped gizzards and dried duck breast.

Suggestion of presentation : click here.