16 other products in the same category:
Fine duck liver, ideal for the preparation of scallops and terrines.
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.
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.
Try it on toastisdelightyour guestswithgourmet dinners.
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 whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
A whole slice of fine liver, packaged in the most classic of the verrine.
Finesse and great classicism. Gentle greasiness as only the best foie gras can give.