Whole duck foie gras in a jar
Jean Claude Aulas
Famous whole duck foie gras from the Aulas house...
Foie gras produced using ducks bred on the Causse de Sauveterre in the Lozère or the Aveyron, where they are raised on the farm by Mr. Aulas.
Serving suggestion : For 3 to 5 people (180g) or 6 to 7 people (330g) - For a luxurious starter, serve cold, sliced, on a bed of salad. Serve with toasted wholemeal bread and a glass of sweet white wine such as Sauternes.
Composition :
Duck foie gras, jelly (0,5%), salt, pepper, Porto and sugar (0,2%)
Origin :
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