A delicious block of semi-cooked duck foie gras topped with a fine mango jelly.
Its packaging in a tray is ideal for presenting beautiful slices.

Duck foie gras born, raised and processed in France.

. We can only call "Foie gras" a liver seasoned with salt, pepper, spices, alcohol or truffles. Thus, it is a "foie gras speciality".

. Blocks of foie gras are more fragile than whole Foies Gras to be worked in half-cooked because the structure of the liver is modified during the preparation of the emulsion to avoid oxidation after cooking, it is necessary to add an antioxidant, sodium ascorbate. This is not a preservative.

. Potassium sorbate is a preservative necessary for the preparation of the mango jelly plate.

. neither the taste nor the aroma of the product is altered.

Packaging :
Pouch: 100 g

Tasting advice :
Store in the refrigerator. Take care to take it out only 15 minutes before eating. Slice it at the last moment because our products are free of colouring and preservatives and would brown superficially on contact with air but without altering the taste.

As a starter :
This block of semi-cooked foie gras can be presented with a salad of lamb's lettuce seasoned with a light vinaigrette based on balsamic vinegar and extra virgin olive oil.

As an aperitif :
On toast or gingerbread