Feyel, Bloc de Foie Gras de Canard - assembly of two pieces of half-cooked duck liver (foie gras). Recently, duck liver is more common than goose. Its share is 90% foie gras market. This is partly due to the fact that the duck foie gras easier to manufacture. For the manufacture of duck foie gras liver uses only two kinds of ducks: Muscovy ducks and mulard, and only males. Although it is believed that the taste differences between goose and duck liver are small, yet they are, and a real gourmet accurately distinguish foie gras. Duck foie gras has a rich aroma and a distinct and sharp taste than goose.
Duck liver block represented sliced 40 grams. This thread is an ideal format for one or two tastings and is perfect for toasting. Slices are located on a beautiful retractable tray-plate. The unit includes duck foie gras, cognac and spices. Duck liver before being recommended to put in the fridge for 12 hours. If you use a knife for cutting the slices, then it must be pre-dipped in hot water.More: http://eng.winestyle.ru
Jau galite prisijungti prie savo asmeninės paskyros