Basque Duck Pâté : Etxenike Preserves

Etxenike’s Basque Pate

Preparation

It is advisable to put it in the refrigerator at least 2 hours before consumption and before tasting keep it for 10 minutes at room temperature, so that we can appreciate all its qualities.

This flared can format, easy to open on both sides, allows us to open the two lids and push on the narrower side, allowing us to extract the entire contents on a plate, perfectly and without irregularities.

Once the product is removed from the package, cut into thin slices.

To do this, use a sharp knife, previously soaked in hot water. Crushed foie gras-based pastes can be spread on bread, or in other presentations.

M. Etxenike, artisan producer.

Mitxel Etxenike studied and graduated from the École Supérieure des Meats in Paris. He completed his training in the French Landes region during 8 years working in the sector. In the 1990s, he settled in Burguete, a small town in the Navarrese Pyrenees, near the French border, a few kilometers from Roncesvalles. After these years of apprenticeship and training, he succeeded in founding his small artisan factory there, dedicated to the production of foie gras, pâtés and smoked salmon.

Etxenike products are considered artisan and totally natural, as they do not contain additives, preservatives or colorants. Etxenike pâtés and foie gras are produced under strict quality control, starting with the raw material, which has the highly valued French “Label Rouge” seal. The ducks are all imported from Landes and are fed exclusively on corn.

Today, M. Etxenike, an artisan producer, is a national reference in the production of duck products.

Weight	0,130 kg