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Foie gras is a French speciality made with the liver of the duck, that has been fattened by a specific process of feeding. Ernest Soulard provides a range of foie gras made from ducks born, raised and processed in the Vendée region of France.
A foie gras terrine is cooked in a terrine mould, the whole raw liver is packed into the mould and cooked at a low temperature in a water bath. Foie Gras Bistro is usually served sliced on toasted brioche.
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كبد البط المبرد/كبد الأوز (فواجرا) - 500 جم سولارد
