Duck pressé
Le pressé de canard - Image 2
Le pressé de canard - Image 3
A jar of cassoulet placed on a table

Duck pressé

Peasant fricassee

Slow-cooked shredded duck in red wine, then hand-pressed to reveal its richness. A refined dish, to be enjoyed cold or lightly warmed.

Ingredients
Duck foie gras (71%), organic chicken eggs from Ille-et-Vilaine (10%), wheat flour (7%), water (5%), Normandy Pommeau 16° (5%), salt (1.1%), pepper (0.3%)
Preparation tips
Chill for 1 hour before consuming to make slicing easier

9,00 £

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