Foie gras mi-cuit with Armagnac
- Extra Landes foie gras mi-cuit marinated with Bas Armagnac Dartigalongue 2005, salt, sugar and white pepper.
- No additives or preservatives.
- Suitable for celiacs.
- Portion of 150g approx.
- Persons: 2-3.
- Conservation: between 1º and 4ºC
Foie gras mi-cuit with Armagnac needs to be kept cold.
We recommend cutting it without removing the plastic wrap.
Add a few flakes of sea salt and enjoy it on a warm toast.
For our taste, the perfect pairing for Foie gras mi-cuit with Armagnac is a cava or champagne, muscat, Pedro Ximénez or Oloroso sherry.
This foie gras is made from raw material acquired in Les Landes region and distinguished with the Label Rouge and IGP Landes.