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Availability date: 2013-07-09
Glass JarSee the product description
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The finesse of the truffle and the character of the old destemmed marc ... This recipe offers a perfect combination: that of Duck Foie Gras, worked in the style of Chefs Edouard Artzner, and black Périgord truffle (Tuber melanosporum). Or how the creamy and subtly spicy texture of Duck Foie Gras is enriched by the exceptional flavors of the truffle. The old Burgundy marc which perfumes the liver offers the right balance and underlines the strength of the Duck Foie Gras. Undoubtedly a recipe for haute cuisine that will delight the palate!
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