16 other products in the same category:
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.
To accompanyunique flavorchampagne:simplysublime.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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.
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.
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.
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.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
Extremely extra quality goose liver. An ideal product for the preparation of scalops and terrels.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.
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.