Gascon specialities :
Ham “flûteaux” stuffed with duck foie gras “bloc” – stuffed duck or goose neck – ham mille-feuille with foie gras “bloc” – potted meat (made from 100% goose) - potted meat (made from 80% goose – 20% foie gras) - potted meat (made from 100% duck) – duck pâté or venison pâté with 20% Armagnac and foie gras “bloc” – hare pâté with 20% foie gras “bloc” and wine from the Gascon hill – stuffed boned quail with 20% foie gras “bloc” - duck velvet in orange sauce – ham royale - duck velvet in candied ginger sauce – South West knuckle of pork.
Mille-feuille of duck foie gras “bloc”
Use instructions :
After having left the can in cold storage during two hours at least, you have to open it from both sides and delicately get the mille-feuille out by pushing on one side of the can.
How to serve it: either at aperitif time sliced on thin slices of toasted stick of French bread, or on a green salad served with an assortment of specialities from the Gers region: thin slices of lukewarm crystallized goose or duck gizzards, slice of bread and goose potted meat, a slice of stuffed duck neck and a big slice of foie gras “bloc”.