Fragrant, tasty, not pungent, but with a long and warm finish.
Gabriel Dubarry founded Ducs de Gascogne in 1953 in Gimont (Gers), the citadel of goose liver. He had a great deal of enthusiasm for spreading the enjoyment of eating goose liver, to the delight of the connoisseurs, in the service of his company. Dubarry's son, Pierre also learned traditional recipes. The family business has become an indispensable reference in French gastronomy. The grandchildren of the founder, Laurence and Anne Dubarry, continue to work and invite you on a wonderful gastronomic journey, caring about the quality and originality of the foods and recipes.
duck breast (30%) (from France), pork muzzle (from France), lard, duck meat (from France), chicken liver, mustard (4.7%: water, alcohol vinegar, mustard seed, mustard seed shell, salt, citric acid, sodium disulfite , flavors, spices) (containing sulphites), pork skin, shallot pulp, salt, cream (from milk), garlic pulp (garlic, citric acid, sodium disulphite) (containing sulphites), espelette pepper (0.3%), pepper.
mustard, sulfites, milk
Without additives, dyes or preservatives; it contains only assorted pork pieces, processed duck breast, old-fashioned mustard seeds and finely sifted ground Espelette pepper.Beautiful terrine with noble ingredients for the most valuable family members or friends who share the same values.
