|Contenido||Made with tender ripe figs that produce delicate and sweet flavors, it is the perfect combination for savory flavors. Wonderfully enhances a cheese board, brioche, and more!Ingredients
Figs, sugar, brown cane sugar, concentrated lemon juice, fruit pectin.Origin
France||Our Foie Gras is made up of 100% foie gras emulsion.Bloc of canned goose foie gras - 210 grsHOW TO SERVE IT:
Put in the refrigerator before consuming the foie.
Foie Gras is best presented as is, on toast. We advise heating a knife to cut the slices.||IQF foie gras escalopes of 20-40g packed in a 1kg resealable bag and cut from the best part of the foie gras (quality A) of the French Mulard duck. The scallops are deep-frozen in liquid nitrogen immediately after extraction in order to preserve their quality, taste and limit the percentage of fat loss from 40% to only 5%. With its resealable bag, the scallops can be removed from the freezer when necessary, thus allowing control of the portions to be used.Packaging and Weight
resealable bag1kg (30 x 25-40g)Ingredients
100% Duck Foie Gras (fatty liver).Origin: FranceUse
Ideal for canapes: seal them and reheat them in the oven before serving.
Heat a skillet over high heat and sear for 15 seconds on each side. Add salt and peppercorns and serve hot.
Easy to use and versatile, they can be used in a wide variety of dishes (hot or cold salads, soups and creams, carpaccios, hamburgers and cuts, amuse bouche, etc.).||Mulard Rougie Duck Magret, the best of French gastronomy.
Duck Magret of 450-550g totally raw that comes from French Mulard ducks raised and fattened with a diet that contains 100% vegetables, minerals and vitamins.Mulard duck breast is different from Pekingese duck breast: it comes from a mulard duck raised and fattened for its foie gras. This aging method produces a tender, red, ripe meat typical of and enhanced by its flavorful fat.Packaging and Weight
High vacuum packaging, 450grs-550grs.Ingredients
Mulard duck magret, duck fat. Allergen free.Duck meat has a high content of oleic acids, which makes it a very healthy meat.Origin: FranceUse
To cook the duck magret in the best way, you must respect its juiciness and, above all, maintain a pink color inside the meat.
To pair it, being a fine cut of meat, magret deserves to be accompanied by a quality red wine.
It is an ideal meat in a salad or for a main course, sliced, or cured to make your own duck ham.|
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