FERME CAUSSANEL
Jean-Pierre, Maryse and Nathalie Caussanel buy-week ducks to a rancher from Dordogne. On their farm in the Causses, they rinse the palmipèdes, before turning them into their laboratory on the property. They then sell directly to the farm their canned and cured: candied, cooked dishes, duck sausages… The fatty liver fans will not be left with a fat liver of whole duck, half-baked, only seasoned with salt and pepper and specialities with foie gras: stuffed duck neck (30% liver), flux flux with 35% liver, liver rillettes (35%), galantine of duck fat (pork block and 50% of duck gras), mini-baked sausages in foie gras, Can'relaxation delicious with the aperitif and house specialty, the flavour of the Causse concocted from 40% of duck magret and 30% of duck fat liver!
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