16 other products in the same category:
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 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.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Try it on toastisdelightyour guestswithgourmet dinners.
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.
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.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Fine duck liver, ideal for the preparation of scallops and terrines.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
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.
To accompanyunique flavorchampagne:simplysublime.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
A whole slice of fine liver, packaged in the most classic of the verrine.