The medallion of duck foie gras is a fine stuffing made from pork and in the center of which a core of foie gras (50% in our recipe) spiced with Armagnac. This traditional recipe of our campaigns is still made by many families in Corrèze. Ingredients : Duck block foie gras (50% origin France), pork meat and fat (origin France), eggs, Armagnac, gelatin, salt, pepper.
Nutritional values for 100g : Energy : 1754kj/425kcal, fats ; 43g including saturated fatty acids : 17g, carbohydrates: 0.7g including sugars : 0g, proteins : 8.9g, salt : 1.5g.
Storage : keep refrigerated and consume within 2 days after opening.
Tasting advices : put the box into the fridge. Turn out at the last moment and served chilled (6°C to 8°C).
La Combe De Job
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