Whole duck foie gras in a jar

Jean Claude Aulas

Famous whole duck foie gras from the Aulas house...

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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.

Duck foie gras, jelly (0,5%), salt, pepper, Porto and sugar (0,2%)

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