Duck Axoa with Espelette Pepper 300g

Duck axoa is thinly sliced duck meat with foie gras prepared with red and green peppers, onions and diced Bayonne ham, all flavored with Espelette pepper. How to reheat the Axoa de Canard? AXOA, pronounced ACHOA, is originally a traditional dish from Labour, a province of the Basque Country. This dish, served on fair or holiday days, consists of minced beef or veal, seasoned with spices, peppers and onions. Proud of Our Lands, neighbors of this region, sublimate the AXOA, thanks to the contribution of the flavors of the duck meat. Reheat over low heat in a casserole dish or in a bain-marie for 10-15 minutes. As an accompaniment, we advise you to serve it with steamed potatoes, rice, or pasta. Easy opening. Store away from heat and humidity. After opening, consume quickly and keep cool.