16 other products in the same category:
Spreadable richness, the real paté in terrine, the most precious. French specialty of duck and pork enriched with foie gras de canard.
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 liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
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.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
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.
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.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
A whole slice of fine liver, packaged in cartons.
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Two delicious Duck Duck Foie Gras medallions with figs, great for serving with nuts bread.
Try it on toastisdelightyour guestswithgourmet dinners.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.