16 other products in the same category:
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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 cartons.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
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.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
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 moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
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.