16 other products in the same category:
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 fine slice of duck liver, packaged in the traditional 100 gr can.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
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.
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 cartons.
A "piece" full of fine 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.
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.
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.