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Foie gras sauce
Taste this sauce on duck fillets or on a veal escalope. It also goes with salmon fillets.
Tasting tip : warm up slowly and verse on your recipe.
Composition : poultry meat made sauce, Montbazillac white wine, foie gras (10%), liquid cream, corn starch, duck fat, seasoning, flour.
Producer : Danos Frères
See all the products of "Danos Frères"
Origin : Tremolat, Dordogne (France)
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31.00  |
75 cl bottle
38.40 |
175 g bag
5.20 |
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