Semi-cooked whole foie gras, duck, goose | Le Delas Rungis
Semi-cooked whole foie gras, duck, goose, Sauternes...
This duck foie gras is lightly flavored with Sauternes. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is lightly flavored with Sauternes. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
Made from male Mulard duck livers, bred for 12 weeks in the region of the Goose in the heart of Vendée and fed with "100% vegetable", this duck foie gras is slightly perfumed with Sauternes. Cooked at 57°C at its heart, it retains a melting texture.
Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept in the fridge, it can be served at room temperature, with a pinch of salt and ground pepper at the last moment.
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.