16 other products in the same category:
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.
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.
Paté of South West duck only (rilettes), the French region renowned for its historical culture of foie gras. Excellent mixture of meat and fat, enriched with 20% foie gras de canard. To be served fresh as an appetizer.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Fine preserves of goose foie gras. Very special dark texture, to be combined in contrast with other textures such as crispy bread and fruit compote. The flavor is delicate, embellished with peppery notes and shades of Armagnac.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.