The Feyel smoked duck breast with a pronounced character is prepared according to the French tradition. It is seasoned with salt and a subtle blend of 11 spices. This blend of spices is the secret of the Feyel Chefs and constitutes the aromatic signature of the House.
The duck is then delicately and slowly cold-smoked in beech wood for more than 24 hours, which give it a specific taste much appreciated by fine gourmets.
No need to cook, just slice in thin slices and present on cold cut platters or on salad
How to eat?
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