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This recipe belongs to the gastronomic heritage of the Maison Edouard Artzner: a first material chosen with care for its flexibility, a manual and precise deveinage, a subtle seasoning thanks to the precisely dosed mixture of 11 spices make this product a reference. Canned cooking allows a long conservation and little trick: Foie Gras gains in creaminess over time because it reabsorbs the fat exuded during cooking. So a good canned foie gras gets mature, like a good wine!