16 other products in the same category:
A fine slice of duck liver, packaged in the traditional 100 gr can.
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.
Foie gras of goose delicate ready to be served. Packed in two refined medallions.
The perfect ingredient for making tasty and crunchy potatoes and vegetables.Traditionally used for confit preparations.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
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.
JB- Foie Gras de Canard Entier with Figs g.210 of our direct import.
Packaging in practical medallions will allow you to have a dish ready to be served; just remember to take the foie gras out of the refrigerator about a quarter of an hour before consumption.
Traditionally it is served on toasted bread but also fried, accompanied by champagne or red wine.
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.
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.
A whole slice of fine goose liver, packaged in the most classic of the verrine.
A "piece" full of fine liver, packaged in cans historic metal, which pretegge from air and light.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
Foie gras de canard refined in the legendary Sauternes.
To accompanyunique flavorchampagne:simplysublime.