Description
A whole raw liver lobe is seasoned with a delicate mix of salt, pepper and Armagnac. It is cooked in a cheese cloth at a low temperature. This type of foie gras has a slightly coarser texture and a savoury, authentic taste.
A whole raw liver lobe is seasoned with a delicate mix of salt, pepper and Armagnac. It is cooked in a cheese cloth at a low temperature. This type of foie gras has a slightly coarser texture and a savoury, authentic taste.
