 |
|
|
|
|
 |
Duck Liver Foie Gras:
Plain |
With Truffles
Duck liver is more rustic, with a stronger taste. Goose liver is softer, more delicate, more creamlike. Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savoured on slices of farmhouse bread slightly roasted. Serve it with a Sauternes, a champagne or a light red wine.
 |
Rougie Terrine of Duck Foie Gras w/ Armagnac, Micuit 1.1 lb. |
|
|
|
|
|
| |
| |
|
Information |
Customer Area |
Help |
1-800-522-8427
687 NE 79th Stret, Miami, FL 33138, USA
Tel: (305) 628-4650 Fax: (305) 758-0008
|
|
|
|
|