This pâté with subtle and balanced “sweet-salty” notes, is made from duck meat meeting the IGP specifications “duck with foie gras from the South West (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) " This PGI guarantees the tastiest meat. The ducks are raised in the open air on human-sized farms in the South West of France, they are fed with corn from the South West, cereals and blades of herbs which they graze. The bonding of this terrine is made according to tradition and in a natural way thanks to eggs of French origin. The figs used were naturally dried in the sun and chosen for their melting texture and tasty taste. The amber color of this pâté is the result of their slow caramelization during cooking.