Duck Liver Foie Gras (Frozen) – 200–220 g Picanha All you have to do

All you have to do is to heat it and enjoy you can also use this tender confit to prepare a cassoulet

a local landmark

with a pork base mixed with an in-house pepper blend that makes them pretty punchy with strong notes of strong garlic and paprika

succulent and juicy with every bite

and provided one picks at the right moment

Duck Liver Foie Gras (Frozen) – 200–220 g Picanha All you have to doFoie gras is the liver of a goose or duck that has been fattened by a process of force feeding. It is considered a delicacy of French cuisine. Foie gras is ideally very firm and smoothly textured, with a colouring of creamy white tinged with pink.