16 other products in the same category:
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
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.
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 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.
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.
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.
Meat pate made from fine ducks from South West France (rilettes in French), with pieces of smoked breast (magret). A pure duck paté, flavored with pepper. We recommend serving it fresh with rustic bread or accompanied by salad.
A jewel of French cuisine. pack of two medallions served with jams, pickles and dessert wines like Sauternes or moldy.
Fine duck liver, ideal for the preparation of scallops and terrines.
A fine slice of duck liver, packaged in the traditional 100 gr can.
Foie gras de canard refined in the legendary Sauternes.
Two delicious Duck Duck Foie Gras medallions with figs, great for serving with nuts bread.