16 other products in the same category:
Fine preserves of goose foie gras. Very special dark texture, to be combined in contrast with other textures such as crispy bread and fruit compote. The flavor is delicate, embellished with peppery notes and shades of Armagnac.
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 liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Fine duck liver, ideal for the preparation of scallops and terrines.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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.
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
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.
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.
Try it on toastisdelightyour guestswithgourmet dinners.