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Plumier box 5 specialties
A magical, fairy-tale setting containing a selection of the festive products for which the House is renowned.
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Duck rillettes with duck liver: Generous duck rillettes whose meat is sublimated by the foie gras. The long cooking in the duck fat allows the meat to give all its melting to these rillettes. A touch of spice brings out the delicate flavours of the duck.
Duck liver cream: A new way to discover foie gras during the aperitif. A preparation with a creamy appearance and easy to spread. The mixture of spices blends perfectly with the sweetness of the foie gras and the fresh cream adds freshness to the foie gras.
The supreme of duck liver: A surprising starter made of a heart of duck foie gras lightly perfumed with Monbazillac and set with a preparation made of poultry and pork livers.
The duck liver medallion: A surprising starter made of a heart of duck foie gras lightly perfumed with sweet white wine surrounded by a meat stuffing. A nice visual and a simultaneous tasting of the stuffing and the foie gras thanks to a sliced cut.
The block of duck foie gras: The block of foie gras is a preparation composed of reconstituted foie gras and a seasoning. The soft and creamy texture of the blocks is easy to spread and therefore ideal on toast.
Serve on country bread or toast. Top the terrines with a little chutney or onion confit and accompany with a glass of rosé or red wine.
Duck rillettes with duck liver, 70g :
Duck meat 35 %, duck fat, water, duck foie gras from the South-West* 20 %, onion, carrot, salt, leek, celery, pepper, garlic, nutmeg, clove, cinnamon, bay leaf, thyme.
Duck, Origin : France
*Duck with shortened liver from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy)
Duck liver cream, 65g :
Duck foie gras from the South-West 35 %, water, cream, egg, chicken liver, duck fat, whole milk powder (emulsifier: soya lecithin), Monbazillac, salt, wheat starch, gelatine (pork), pepper, antioxidant (rosemary extract), nutmeg, ginger, cloves, cinnamon.
Duck and chicken, Origin: France
The supreme of duck liver, 65g :
Pork throat, chicken meat, block of duck foie gras 20% (duck foie gras from the South-West, water, salt, pepper), poultry liver, pork fat, Monbazillac (sulphites), egg, water, salt, gelatine, pepper.
Pork, chicken, duck and poultry, Origin: France.
*Duck foie gras from the South-West (Chalosse, Gascony, Gers, Landes, Perigord, Quercy).
The medallion of duck liver,65g :
Block of duck foie gras 50% (duck foie gras from the South-West, water, salt, pepper), pork meat and fat, chicken meat, chicken liver, Monbazillac AOC, egg, salt, gelatine, sugar, pepper.
Duck, pork, hen and chicken, Origin: France.
The block of duck foie gras :
Duck foie gras 88 %, water, salt, pepper.
Duck, Origin : France