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Fat cheese, short seasoning, soft paste and washed rind.
Traditionally it is not cut, but scraped thin layers so that it forms rosettes or carnations (the so-called fleuron) using a special rotary knife called "Girolle".
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A whole slice of fine liver, packaged in the most classic of the verrine.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
A fine slice of duck liver, packaged in the traditional 100 gr can.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
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 "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Foie gras de canard refined in the legendary Sauternes.
One of the most refined and winning combinations in the kitchen: foie gras and truffle! Cut and ready escalopes, accompanied by a traditional French sauce, the Perigueux sauce, a tasty and aromatic brown sauce with truffles.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
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.