16 other products in the same category:
A fine slice of duck liver, packaged in the traditional 100 gr can.
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.
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.
A whole slice of fine liver, packaged in the most classic of the verrine.
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.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
Try it on toastisdelightyour guestswithgourmet dinners.
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.
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.
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.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
To accompanyunique flavorchampagne:simplysublime.
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.