Unlike the goose, the foie gras de Canard or duck has a stronger and "wild" aroma and flavor. Just a matter of subjective tastes, some prefer a more delicate flavor, others a more decisive one. The "Entier" or "Whole" version is certainly a more refined and expensive version of the "bloc" version which is comparable to a hamburger made, therefore with minced meat. The "entier" version is like a single piece of meat, specifically fatty liver.
INGREDIENTS: Whole duck fat lobe, Port whine, salt, pepper, sugar.
For allergens see ingredients in bold.