Axoa of duck in the hot pepper of espelette 560 g

Axoa of duck in the hot pepper of espelette:

  This Basque traditional recipe is realized at the beginning with émincés of veal or beef, This traditional flat was adapted in Périgord.

The meat was replaced by some duck breast simmered as well as perfumed in hot peppers of Espellette with green and red peppers candied to perfect this flat.