close
We offer here one of our most popular recipes, pâté landais with duck foie gras. In the pure Paysanne tradition, we use only farmhouse pork from the southwest, seasoned with port wine, onion fondue and a melting heart of duck foie gras block (25%).
The result is a pâté that's sure to please!
Canned foie gras is a traditional product, characterized by musky notes and a slight bitterness on the finish. Like a grand cru, it keeps very well and will gain in flavor over time.
Close
Nothing but duck manchons, slow-cooked in our homemade broth: fresh vegetables and duck carcasses that we've let simmer for hours. They're then carefully shredded by hand and mixed with an onion fondue, so the fibers and chunks of meat remain, it's pure deliciousness!
Close
A beautiful terrine, soft and delicate at the same time: Our pure duck rillettes embellished with a heart of foie gras. Our rillettes have always been made with duck confit sleeves. Poached in a homemade broth cooked with duck carcasses and fresh vegetables, they are then frayed by hand.
A delight to share
Close
A marriage of pork with aiguillettes and foie gras from our ducks, a touch of port and green pepper in this refined and tasty pâté.
Close
We offer here one of our most popular recipes, pâté landais with duck foie gras. In the pure Paysanne tradition, we use only farmhouse pork from the southwest, seasoned with port wine, onion fondue and a melting heart of duck foie gras block (25%).
The result is a pâté that's sure to please!