Fig Chutney - Larnaudie
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Toulouse Sausages with Lentils
Duck Terrine - Larnaudie
Duck Terrine with Green Pepper - Larnaudie
Duck Terrine with Espelette Red Pepper - Larnaudie
Duck Terrine with Porcini Mushrooms - Larnaudie
French Duck Legs - Larnaudie
2x300g
French Half Duck Breast - Larnaudie
200g
Foie Gras Duck Deveined - Larnaudie
600g
Foie Gras Duck Slices - Larnaudie
2x50g
Flower Salt with Summer Truffles - Larnaudie
Flower Salt with 5 Berries - Larnaudie
Flower Salt with Espelette Pepper - Larnaudie
Foie Gras Duck Extra Deveined Fr - Larnaudie
550g
Onion Chutney - Larnaudie
Country Pate with Porcini Mushroom - Jean Larnaudie
Country Pate with Espelette Chili - Jean Larnaudie
Duck Fat in Jar - Jean Larnaudie
Duck Gizzards Confit - Jean Larnaudie
Duck Confit 1 Leg - Jean Larnaudie
230g
Foie Gras Goose Whole Jurancon - Jean Larnaudie
Foie Gras Duck Whole Salt & Pepper - Jean Larnaudie
Jean Larnaudie’s Foie Gras are made with ducks raised and processed in the South West of France, as guaranteed by the South West Protected Geographical Indication (PGI).Their ducks are raised out door and fed quality food that is controlled and regulated.
Foie Gras Duck Whole - Jean Larnaudie
Jean Larnaudie’s Foie Gras is made with ducks raised and processed in the South West of France, as guaranteed by the South West Protected Geographical Indication (PGI).Their ducks are raised outdoors and fed quality food that is controlled and regulated.
Foie Gras Duck Slices 40/60gr - Larnaudie
Sliced by hand, these slices are thicker than the standard range. Each slice is about 50g.Cooking:Foie gras slices (frozen), heat up a skillet capable of withstanding high heat—stainless steel, aluminum, cast iron, carbon steel, even a newfangled high-heat-safe non-stick skillet will do. Heat it up until it's smoking hot, season the foie liberally with salt and pepper, and carefully lay it in the skillet.If it doesn't immediately start smoking and rendering fat, your skillet is not hot enough. If this happens, quickly pull the foie out and let your pan preheat some more.Once the foie is in there, it's a rapid-fire process— it takes all of about 30 seconds to a minute per side to get the surface nice and deep brown.The final crucial step to cooking foie is to let it rest just long enough that the center softens. About 1 minute on a paper towel-lined plate will do.
Duck Breast Fr - Larnaudie
Why not try something different for dinner tonight? You’ll be surprised how easy it is to mix it up with these premium French duck breasts. They just need defrosting then season and cook skin side down to render the delicious duck fat. While your duck is resting, toss some boiled new potatoes in the pan to really make the most of your purchase.These breasts are approximately 450gr but are subject to slight natural variation.