Whole duck foie gras

Whole foie gras is in fact all or part of a single liver that is trimmed, seasoned and preserved as it is. Although the livers are rigourously selected, they always release a certain amount of fat during cooking. The gourmet accepts this and bears it in mind when deciding the quantity required. IGP Canard à foie gras du Sud-Ouest This foie gras is produced using farm raised ducks from South West France, fed with whole corn grain in conformity with the Label Rouge specifications.