Two recipes of the finest foie gras

• Terrine of duck foie gras

The duck livers are prepared by hand and are marinated before being placed in their container. They are cooked at low temperature in order to obtain a mellow and pleasant liver. The foie gras is best served on bread and may be accompanied with onion jam.
Weight before cooking: 90gr of duck foie gras – category “Extra”

• Nougat of duck foie gras

The duck livers are prepared the same way as for the terrine. A layer of mixed dry fruits is added between two layers of foie gras. The nougat is cooked at low temperature. You will savor a smooth sweet touch along with the mellowness of the liver. The foie gras is best served on bread.
Weight before cooking: 90gr of duck foie gras – category “Extra”