16 other products in the same category:
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.
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.
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.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Try it on toastisdelightyour guestswithgourmet dinners.
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.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
Fine preserves of goose foie gras. Very special dark texture, to be combined in contrast with other textures such as crispy bread and fruit compote. The flavor is delicate, embellished with peppery notes and shades of Armagnac.
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.
A whole slice of fine goose liver, packaged in the most classic of the verrine.