16 other products in the same category:
A jewel of French cuisine. Served with jams, pickles and dessert wines like Sauternes or moldy.
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 .
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 fine slice of duck liver, packaged in the traditional 100 gr can.
A "piece" full of fine fatty liver, packaged in cans historic metal, which pretegge from air and light.
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.
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.
To accompanyunique flavorchampagne:simplysublime.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Two delicious Duck Duck Foie Gras medallions with figs, great for serving with nuts bread.
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.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.