16 other products in the same category:
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A whole slice of fine liver, packaged in cartons.
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.
A "piece" of the whole duck liver, in its elegant packaging glass Along with the Bloc is one of the most representative dishes ofPerigord, Where the breeding of ducks far exceeds that of geese.
Duck Terrine with Duck Foie Gras, 180 gr ( Terrine de Canard au foie de Canard 20% de foie gras ) - Les Delices Saint Orens
Spreadable richness, the real paté in terrine, the most precious. French specialty of duck and pork enriched with foie gras de canard.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
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.