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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.
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 liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Fine duck liver, ideal for the preparation of scallops and terrines.
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 jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
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.
To accompanyunique flavorchampagne:simplysublime.
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 moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.