16 other products in the same category:
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Meat pate made from fine ducks from South West France (rilettes in French), with pieces of smoked breast (magret). A pure duck paté, flavored with pepper. We recommend serving it fresh with rustic bread or accompanied by salad.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
A whole slice of fine liver, packaged in cartons.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
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.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.