16 other products in the same category:
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
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.
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.
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 whole slice of fine 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.
Packaging in practical medallions will allow you to have a dish ready to be served; just remember to take the foie gras out of the refrigerator about a quarter of an hour before consumption.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A whole slice of fine liver, packaged in cartons.
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.
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 .