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Périgord duck fritons
Maison Riviere’s tasty, traditional duck fritons are made using duck meat, duck fat and garlic pulp. Serve chilled for more flavour, ideally on toast as an aperitif or during a meal with a salad.
- 180g terrine
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Piperade
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.
- 380g and 630g glass jar