16 other products in the same category:
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.
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 whole slice of fine liver, packaged in the most classic of the verrine.
A whole slice of fine liver, packaged in cartons.
Try it on toastisdelightyour guestswithgourmet dinners.
Duck Terrine with Espelette hot pepper, 180 gr (Terrine de Canard au piment d'Espelette) - Les Delices Saint Orens
Terrine of duck and pork pate, embellished with the famous chili pepper from the Basque Country.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
A fine slice of duck liver, packaged in the traditional 100 gr can.
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 whole slice of fine goose liver, packaged in the most classic of the verrine.