French Quail stuffed with Foie Gras - 190g Origin: South West of France Succulent entire quail, in part boned, gently stuffed with duck Foie Gras, a touch of Port, salt and pepper to harmonize the taste and keep the meat really tender. Serving suggestions : Open the can, push the quail out of the can and brown it in the oven for 2 minutes. Serve it on the top of French baguette with fresh salad.
Product description: Le Manoir d'Alexandre Entier Foie gras is the whole piece of liver (100% foie gras, salt, pepper). Top meat and allow to melt, or use as a delectable appetizer on toast. With its pinkish color, it has a fine and delicate taste, soft velvety texture, and charming subtle flavor. Serving suggestions: Spread on plain crackers or toast for a sensuous afternoon treat. Pair with Champagne for a walk into the extraordinary. Origin: France For recipes: http://www.superiorefg.com/reci...
Duck Confit - 2 legs 765 grams. Origin: South West Of France. Prepared using the flesh of the fatted ducks, the confits are prepared according to traditional recipes of southwest France. Salted and desalted by hand, the pieces of duck are cooked at low temperatures in duck fat for 12 hours. Then there are stored under duck fat to preserve the flavours.
Stag Terrine with Prune Slivers & Saumur Champigny red wine - 50g Origin: South West of France A true rustic terrine made with coarsely chopped pure pork and chunks of meat from the finest stag. Seasoned with Saumur Champigny red wine, prune and pepper this savory and distinctive terrine is strong in character yet will melt in your mouth.