Foie gras terrines with Armagnac – LE PARFAIT®

For this foie gras terrine recipe, choose very fresh livers, soak them in iced water for 1 hour to firm them up, then pat them dry and remove veins, clots and greenish parts using a sharp knife. Place them in a deep dish, add salt, pepper and sprinkle with Armagnac (some prefer to sprinkle the liver when putting it in

To make you enjoy the taste of Foie Gras dishes, Rougie selects only the best foie gras of 100% corn-fed duck liver. Whether you use this Foie Gras

Duck Foie Gras with Armagnac - 6.34 oz / 180 g - OVERNIGHT GUARANTEED

What's 'foie' dinner? Demand is high for the newly liberated dish – Orange County Register

What's 'foie' dinner? Demand is high for the newly liberated dish – Orange County Register

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