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Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
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.
Try it on toastisdelightyour guestswithgourmet dinners.
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 .
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
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.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.
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.
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.