Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves

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Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves

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Size: 3570px × 5376px
Location: bergerac,
Photo credit: © Per Karlsson - BKWine.com / Alamy / Afripics
License: Licensed
Model Released: No

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