16 other products in the same category:
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
Foie gras de canard refined in the legendary Sauternes.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
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.
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.
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.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A whole slice of fine liver, packaged in cartons.
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.