Code DECOUVERTE donne - 5 % Code EFG7 donne 7 % dès 100 €

Roasted apple with foie gras, Monbazillac and dried duck breast

Ingredients

Serves 4:

4 apples
2 packages Esprit Foie Gras dried duck breast
2 small slices of foie gras
4 tablespoons Monbazillac wine confit from Alimentation Fine de France
4 slices half-baked bread

Preparation

Peel your apples with an apple peeler.
Preheat oven to 200°C
Arrange your slices of duck breast between each slice of apple.
Cut 1/2 slice of foie gras and place inside the apple. Add 1 tablespoon of Monbazillac wine confit. 4. Bake for 20 minutes at 200° C.
Slice the bread, toast it and place it under your apple.

Directed by Aftternoon Tea

Dried magret with foie gras filling - 400 g

Fresh Produce

Dried magret with foie gras filling - 400 g

Dried duck breast with foie gras filling

Store between 0° and 4°c

Shelf life 8 weeks after manufacture

For 5/6 people

Shipped via Chronopostfood

See this product "

Magret séché du Gers

Fresh Produce

Dried and sliced Gers duck breast - 100 g

Gers duck breast dried with salt and pepper, already sliced, ready to serve.

See this product "

Fritons de canard du Gers - 150 g

Gascon tapas

Fritons de canard du Gers – 150 g

Gers duck friton is the perfect accompaniment to your aperitifs.

It's the Gersois peanut!

See this product "

Recent publications

Esprit Foie Gras is 100% Gers

IGP Canard à Foie Gras du Sud-Ouest - Gers: origin first! The IGP Canard à Foie Gras du Sud-Ouest is an official guarantee of

read "

Bouché à la reine with Gers duck hearts

Ingredients : Serves 2 Preparation time: 15 minutes Cooking time: approx. 15 minutes 1 pack Esprit Foie Gras Hearts 1 Onion 100

read "

Duck breast with orange sauce from Esprit Foie Gras

Ingredients: 1 duck breast Esprit Foie Gras Orange carob syrup 2 onions 1 organic orange 1 organic lemon 500 ml orange juice Vinegar

read "