Black Prince of Biscay pork meat and liver, duck liver from Ferme Brougnon (30%), salt, pepper, garlic and a pinch of love.
Through this highly symbolic name, we want to highlight the splendour and deliciousness of this recipe. Its phrase refers to the liver medallion which can be found at the centre of every can. The spelling mistake assumed, marks our offbeat spirit, a bit provocative.
A delicious encounter between the power of the Black Prince and the smoothness of exceptional foie gras. When cooking, the latter brings sweetness to the rustic stuffing that surrounds it. We find a roundness, elegance and a certain gluttony uphold this recipe.