16 other products in the same category:
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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.
Duck Terrine with Espelette hot pepper, 180 gr (Terrine de Canard au piment d'Espelette) - Les Delices Saint Orens
Terrine of duck and pork pate, embellished with the famous chili pepper from the Basque Country.
A fine slice of duck liver, packaged in the traditional 100 gr can.
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.
The natural combination of the refined fat of canard foie gras and the classic sweetness of candied figs is revealed in an exclusive specialty that leaves you speechless. Serve it fresh (15 ° C) accompanied with homemade bread or savory rustic croutons .
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be 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.
A whole slice of fine liver, packaged in cartons.
Delicate foie gras goose, for an entrée that will surprise your guests: a simple dusting of fleur de sel will be enough to prepare a dish with a refined taste.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.