Daniel dupuy is an artist when it comes to elaborating foie-gras, pate, rillettes and everything related to duck. It’s no wonder that in 2014 his foie-gras with espelette pepper obtained the third best position in the `salon international de l’agriculture’ in paris, to where more than 2000 breeders and producers attended.

He has a broad experience and from his farm in irouleguy in the french basque region, daniel and his team make artisan products of undisputed quality.

In 2 sizes.

Ingredients: 2/5 duck thighs, duck dripping and salt.

Preparation: simmer the container in a water bath or heat the product in a baking dish in the oven. You can also heat it directly in a frying pan.

Keep in a cool and dry place.