16 other products in the same category:
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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.
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 .
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.
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.
Fine duck liver, ideal for the preparation of scallops and terrines.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.