The flavor is typical of tradition, slightly spicy. From the best ducks "label rouge" in the South West of France. For 4/5 portions approx.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A "piece" of the whole duck liver, in its elegant packaging glass Along with the Bloc is one of the most representative dishes ofPerigord, Where the breeding of ducks far exceeds that of geese.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A whole slice of fine liver, packaged in cartons.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Two delicious Duck Duck Foie Gras medallions with figs, great for serving with nuts bread.
Packaging in practical medallions will allow you to have a dish ready to be served; just remember to take the foie gras out of the refrigerator about a quarter of an hour before consumption.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Fine duck liver, ideal for the preparation of scallops and terrines.