This pâté has subtle and balance sweet and savoury flavours. It is made using the meat of open-air raised French ducks that are prepared by hand using culinary traditions from the South West of France. The other ingredients in this recipe have been chosen with the greatest care: fresh eggs, shallots, garlic, basil, and a hint of PDO Espelette Pepper to perfect the recipe’s seasoning. The figs used are naturally sun-dried and chosen for their delicious melt-in-the-mouth texture. This pâté gets its amber colour from the slow caramelisation of the figs during the cooking process.
Enjoy on a slice of lightly toasted farmhouse bread. Great served as a starter with a curly endive salad. You can also wrap it in Feuille De Brick (brick pastry) for a delicious, crispy starter. Given its slightly sweet flavours, it is also perfect for making poultry stuffing.