The extra fresh duck foie gras is the more upscale , with a firm texture and without spots or bruises.
Fresh duck giblets confit with duck fat. Prepared in an artisanal manner without preservatives or colorants as the fat itself conserves them.
The extra fresh duck foie gras is the more upscale , without veins for produce quality foie or sauces.
The duck ham ( cured magret ) is made with fresh magret . Drying of salt and pepper , it is ideal for appetizers and salads .
The firts quality fresh duck foie gras is inferior to extra, , with a firm texture may have spots or bruises.
The "entier" foie gras is a whole semi-cooked grade "A" liver from which it derives its name.
The foie micuit with quince of quality is a starter for discerning palates.
This grilled duck magret is semi-cooked and ready to eat served as carpaccio, or it can be heated and eaten directly, or accompanied with a sauce if so desired.