DESCRIPTION: Unlike the goose, the foie gras de Canard or duck has a stronger and "wild" aroma and flavour. Just a matter of subjective tastes, some prefer a more delicate flavour, 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 the fatty liver.
INGREDIENTS: Whole duck fat lobe, Port wine, salt, pepper, sugar.
ALLERGY ADVICE: For allergens see ingredients in bold.