Roger Vidal, Smocked duck breast - 125g
€3.90
(€31.20 kg)
Tax included
Roger Vidal - Smoked duck breast pâté (125 g)
Product : Smoked duck breast pâté
Brand: Roger Vidal (Saint-Jean-du-Bruel, Aveyron, France)
Ingredients & production date
- Smoked duck breast (20%), duck meat (18%), pork fat, pork liver, pork neck, poultry liver, egg, salt, thyme (0.3%), pepper.
- Artisanal product, preserved in metal cans, without industrial washing.
Nutritional information (per 100 g)
- Energy: 1396 kJ / 338 kcal
- Fat: 31 g (of which saturated: 11 g)
- Carbohydrates: 0.8 g (of which sugars: < 0.5 g)
- Protein: 15 g
- Salt: 1.6 g .
Tasting
Appearance & texture: Spreadable pâté, melting texture and slightly firm thanks to the smoked duck breast.
Flavour :
- Rich, unctuous attack, with the roundness of the smoked duck breast.
- Discreet aromatic notes of thyme, spiced with pepper on the finish.
- Deep aftertaste of smoked meat, balanced, not greasy.
Format & storage
- Packaging: 125 g tin
- Store in a cool, dry place. Serve chilled.
- After opening: keep refrigerated and use within two days
Pairings & tasting
- Ideal as an aperitif or starter, spread on toasted farmhouse bread.
- Goes well with a light red wine (e.g. fruity from the South-West), a rosé or an aromatic white wine.
- Enjoy with gherkins and green salad for a well-balanced meal.
| 24 Items |
Data sheet
| Netto weight | 125g |
| Allergens | Contains egg. |
| Packing | Tin |
| Ingredients | Smocked duck breast 20%, duck meat 18%, pork bacon, pork liver, pork neck, poultry liver, egg, salt, pepper |
| Storage advice | Keep in a cool, dry place. |
| Consumption guidelines | Serve cool. |
| Producer | SARL Roger Vidal, rue du moulin, 12230 Saint-Jean-du-Bruel, France |
| Average Nutritional values per 100g | Energy value: 1396kJ/338kcal - Fat: 31g thereof saturated fat: 11g - Carbohydrates: 0.8g thereof sugar: less than 0.5g - Protein: 15g - Salt: 1.6g |
| Consumption instructions after opening | Refrigerate after opening and consume within two days. |
| Best Before | 09/2026 |
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