16 other products in the same category:
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
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.
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.
Whole boneless duck, baked in the oven and stuffed with duck Foie Gras.It embodies all the magnificence of French cuisine.Baked duck ready, it can be served at room temperature or quickly heated with its accompanying sauce.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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.
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.