At Stéphanie’s farm the whole duck is used. The pieces of meat too small to make confit are mixed with some pork breast to produce a Duck Salami. The meat is mixed with spices and the Salami is naturally dried for 15 days. The result is a semi-dried sausage with low fat content and strong duck aromas and flavours.
Stéphanie's Duck Salami is delivered vacuum packed and will last for months unopened in the fridge. Once open wrap it in a clean cloth, keep it refrigerated and eat within 3 weeks.
How to use
Serve it at room temperature in not too thin slices for the aperitif.
Pork breast, duck meat, salt, pepper & spices
- Pair it with some good mustard, a bit of rocket salad, fresh tomato slices and good crusty bread for a sumptuous sandwich
- Serve it on a cold meat plate together with Luciano’s Prosciutto, Gabriela's Salame, Domenico's Bresaola, Stephanie’s Magret and some pickles. Add a tomato/mozzarella salad (seasoned with Nino’s Olive Oil and Glauco’s Oro Nero) and some crusty bread for a magnificent lunch
What about Stephanie
Received the Award of Excellence in 2015, can't get better than that!
Stéphanie is a small vivacious French lady, full of energy and passion for her land and her animals. Together with her family she raises ducks on their farm located just above the magnificent medieval village of Rocamadour, in the French Dordogne Valley. Arriving at the farm after a winding road, in the afternoon of a sunny September day, she gives us a tour of the premises and we can admire the ducks waddling in the grass and laying down in the shade of the trees.