16 other products in the same category:
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Ready-made escalopes of South West duck foie gras. You don't have to do anything: just spend a few minutes in the oven to have a refined dish, embellished with orange sauce.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Duck Terrine with Duck Foie Gras, 180 gr ( Terrine de Canard au foie de Canard 20% de foie gras ) - Les Delices Saint Orens
Spreadable richness, the real paté in terrine, the most precious. French specialty of duck and pork enriched with foie gras de canard.
A whole slice of fine liver, packaged in the most classic of the verrine.
Try it on toastisdelightyour guestswithgourmet dinners.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Godereccia cake filled with duck foie gras and apples sautéed with butter.Ready to serve, it only takes a few minutes in the oven to release all the authentic and original fragrance of this cake.
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.