| Entire natural Foie gras |
Pure duck's foie gras tinned without additive or stuffing addition. |   |
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| This foie gras is to be be eaten
natural and fresh. Open the tin on both sides, extract it with its fat, slice and serve it. (this yellow fat is not added, it's totaly natural, rejected when the foie gras is cooked) |
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| Bloc
of Foie gras
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Pieces of entire Foie gras reconstituted | ||
| To be eaten like the entire foie
gras. Its sweetness, its flavour and its delicacy are not comparable. Very little fat. |
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| Entire
Foie gras half-cooked in terrine |
Spécial product - consult us | ||
| Duck's Neck
stuffed with Foie gras Magret stuffed with Foie gras |
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| Taste them fresh ; the exceptional
quality of this products permits to propose excellent starters, Both of them can also complete your mixed salads. |
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| Open the tin on both sides and slice in medallion | |||
| Pâté
de campagne with Foie de canard |
This paté "home-made" will delight the most greedy |  |
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| Confit
Gizzards and Hearts |
The duck's gizzards and hearts will help you to complet your mixed salads. Everybody will appreciate. | ||
| After the fat is melted, cut in pieces and mix with the salad. They can be eaten fresh or hot. | |||
| Confit |
Duck's meat cooked very softly in its fat and then tinned with it. | ||
| Open the tin, drain
the confit and make it glaze in a frying pan or in the oven, very softly,
then serve. The confit is also delicious when it's cold. This original coursel can be prepared with any vegetable. It delights everybody. |
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| Rillette
and Grattons |
Rillettes and Grattons are very original fresh starters. However, the grattons have a surprising flavour, served on grilled bread. |  |
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Duck's
Civet |
The duck's civet is "home-made" by us, according to an old family receip. | ||
| Open the tin, warm up softly and taste. | |||
| Greedy Wood Case | |||
| A delicate and harmonious presentation
to offer a gift as delicious as original. A gift that will please averybody |
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