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Use the foie gras sauce to spoon over and coat your magrets, aiguillettes, or any red meat. Simply sublime....
Ingredients : Duck sauce base, duck foie gras 33%, cream, tapioca starch, salt, sugar, pepper.
Traditional conserve 4 years.
Jar 140 g
To prepare: Reheat gently in a bain-marie. Spoon over to coat duck and red meats or into a pasta dish with mushrooms.
Ingredients : Duck sauce base, foie gras 33%, cream, shallots, tapioca starch, salt, sugar, pepper.