Duck Axoa with Espelette pepper 750 g

Description

Ingredients: Duck meat 40% (Origin Gers - France), red peppers, green peppers, onions, cooked broth (water, prime rib dish, duck necks and wings, pork rinds, parsley, carrots, celery, garlic, thyme, bay leaf, cloves, rabelet spices, salt, pepper), tomato paste, potato starch, salt, pepper, Espelette pepper.

Average nutritional values per 100g: Energy 865kJ/205Kcal; Fat 16g of which saturated fatty acids 5g; Carbohydrates 2g of which sugars 1g; Proteins 12g; Salt 1g.

Découvrez notre axoa de canard, la savoureuse rencontre entre le Pays Basque et la Gascogne pour la révélation d’un plat au goût unique. Si vous aimez la cuisine de caractère et la douceur du Sud Ouest, alors notre préparation ne pourra que ravir vos papilles.

Common origins

It is said that a small Pyrenean people, the Vascons, colonized the Pyrenean foothills and settled there for a long time. Over the centuries, this original people split in two, giving rise to two new tribes with characters as strong as the Pyrenean rocks they came from. This is how the Basques and the Gascons came into being.

 From Basque tradition...

In days gone by, the typical and picturesque fairs of the Basque Country were covered in the scent of spices. A typical dish from Labour, one of the three regions of the Northern Basque Country, axoa was, in those days, eaten on fair days. This local dish warmed the hearts and stomachs of the merchants and their customers. A family dish, it initially had no fixed recipe. Popularized by a restaurateur in Espelette, this beef or veal stew went on to become one of the symbols of the region between the Atlantic and the Pyrenees. It's also one of the most popular traditional dishes in the South-West.

Flavours of the Gers

To bring together two populations that history had separated, we're revisiting this characterful dish by replacing the traditional cattle with the meat of our quality Gers ducks. A marriage that will take you on a pleasant journey from the foothills of the Pyrenees to the plains of Gascony. Enhanced with Espelette peppers and simmered in peppers, our Gascon fattened duck will be sublimely flavored. Our duck axoa will take you on a journey of exceptional flavors to discover the excellence of the South West. An encounter of character and rocky accents that will bring the ancient Vascons back to life on your plate. For this is our Gers duck axoa, a rich reunion that will delight your taste buds.

The sommelier's suggestion

To take this "made in Sud Ouest" marriage a step further, our duck axoa is a perfect match for a full-bodied red wine from the Sud Ouest region. AOC Irouléguy, from the Basque terroir, will enhance the flavors of this dish. A Madiran wine, from a region that, like our duck axoa, borders the Basque Country and Gascony, will also enhance our dish.