16 other products in the same category:
Duck foie gras in semi corserva, the delicate flavor of fresh foie gras is enriched by the aromatic nuances of cooked foie gras.
Duck Terrine with Duck Foie Gras, 180 gr ( Terrine de Canard au foie de Canard 20% de foie gras ) - Les Delices Saint Orens
Spreadable richness, the real paté in terrine, the most precious. French specialty of duck and pork enriched with foie gras de canard.
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.
To accompanyunique flavorchampagne:simplysublime.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.
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.
A whole slice of fine liver, packaged in cartons.
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.
Delicate foie gras goose, for an entrée that will surprise your guests: a simple dusting of fleur de sel will be enough to prepare a dish with a refined taste.
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.
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.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.