16 other products in the same category:
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.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
Fine duck liver, ideal for the preparation of scallops and terrines.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
The natural combination of the refined fat of canard foie gras and the classic sweetness of candied figs is revealed in an exclusive specialty that leaves you speechless. Serve it fresh (15 ° C) accompanied with homemade bread or savory rustic croutons .
A fine slice of duck liver, packaged in the traditional 100 gr can.
Try it on toastisdelightyour guestswithgourmet dinners.
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 whole slice of fine liver, packaged in the most classic of the verrine.
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.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.