Serving suggestions: Remove foie gras from its bowl. Let stand 10 to 15 min (the foie gras will aerate and soften so you can slice it very easily). Doing an inch slices and serve immediately. We recommend that you accompany it with a chutney.
Preservation: +0°/+4°C ; serve to room temperature.
Ingredients: Duck foie gras, salt, pepper.
Weight/quantity: 130 à 600 grs tin.
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