16 other products in the same category:
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.
Paté of foie gras of duck and pork with a decided and aromatic flavor. Cognac Notes and Porto Wine.
A moment in the oven and ... voila! Perfect duck foie gras escalopes, you can't go wrong, with their accompanying apple sauce.
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.
Last items in stock
A whole slice of fine goose liver, packaged in the most classic of the verrine.
Last items in stock
A liver goose worked with great fineness . A best seller Jeanne Bertot , to taste absolutely .
Fine preserves of goose foie gras. Very special dark texture, to be combined in contrast with other textures such as crispy bread and fruit compote. The flavor is delicate, embellished with peppery notes and shades of Armagnac.
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.
A whole slice of fine liver, packaged in cartons.
Try it on toastisdelightyour guestswithgourmet dinners.
A fine slice of duck liver, packaged in the traditional 100 gr can.
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.
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.
A whole piece of very fine goose liver, packed in the historic metal can, pretending to be air and light.
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.