Candied quail royal stuffing with foie gras, 350 g

Preparation tips: Degrease the quail and serve hot. Heat the verrine in a bain marie. When the fat has melted, take out the quails. Serve hot, accompanied by a frying pan of potatoes or fresh pasta. Preservation tips: Preferably consume before the date indicated on the box. Store in a cool, dry place away from light. After opening, store between 0 and +4°C and consume within 3 days. DLUO: 4 years from the date of manufacture. Ingredients: Whole quail PAC 40% (without head), duck fat, pork meat, duck foie gras 3%, salt, pepper. Meat origin France. Made in a workshop using: eggs, wine (sulphites), milk, sesame seed, nuts and mustard. Nutritional values: Energy 861.3 kJ - 206.9 Kcal, Fats: 14.5 g of which saturated fats: 4.8 g, Carbohydrates excluding fibre 0.2 g of which sugars 0 g, Fiber 0 g, Protein 18.5 g, Salt 0.8 g Packaging: 350 g. Number of parts: 1