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Try it on toastisdelightyour guestswithgourmet dinners.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A fine slice of duck liver, packaged in the traditional 100 gr can.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
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.
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.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
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.