Noble, gentle and exquisite Foie Gras undoubtedly intended for exceptional cases. This delicacy has many vivid ways of preparation and serving. The traditional and most popular form is Terrine of Duck Foie Gras by Marky's Caviar.
Whole pieces of duck liver with plum notes of Armagnac and fragrant pepper formed into an elegant bloc are a delicacy out of competition. Serve it traditionally as gourmet cold snacks with crispy fresh bread in combination with an exquisite bouquet of sweet cold wine.
This dish is perfectly suited for a snack during polite conversation and as a starter for a dinner party. Terrine of Duck Foie Gras is a royal France delicacy, dish it up to guests as whole slices but not spread. According to your wishes garnish it with sweet berry or spicy herbal sauce and enjoy.
- This luxurious Marky’s duck foie gras is a classic of French cuisine.
- The word terrine refers to the pot in which it is cooked. The main feature of a terrine is that the ingredients are steamed in their own juices.
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- This dish is perfectly suited for a snack during polite conversation and as a starter for a dinner party.
- Terrine of Duck Foie Gras is a royal delicacy, dish it up to guests as whole slices but not spread. According to your wishes garnish it with sweet berry or spicy herbal sauce and enjoy.
