Gorgeous mixing of foie gras and winter black truffle (tuber mélanosporum), this piece of truffled duck foie gras hides in its center a heart of truffle which gives its flavour during the low and gentle cooking. You must try it !
Taste this foie gras after several hours in your fridge with a great old dry white wine whose aromas will reveal the ones of this marvellous foie gras.
duck foie gras put together, bits of lobe of duck foie gras 30%, water, black truffles from Perigord 3%, Armagnac, Porto, pepper, sugar.
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