DUCK CONFIT GESIER, MASSE
These delicious duck gizzards are slowly candied in duck fat. The gizzards can be sliced and heated in a pan with a little duck fat.
They can be eat...
Ham flutes with duck foie gras, MASSE
Fluteaux de jambon are thin slices of rolled ham with a block of duck foie gras in the middle, coated in a fine jelly.
Confit of duck from the perigord, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 2 legs of confit.
Périgueux truffle sauce, MASSE
A sauce made from a reduction of white wine, butter and small pieces of black truffle for a refined seasoning of your dishes!
Artichoke hearts in extra virgin olive oil.
The artichoke hearts are marinated in extra virgin olive oil, with garlic, peppers and parsley.
A real treat!
Red Peppers of Piquillo
After a careful selection of the best Piquillo peppers, they are roasted, peeled and processed in the traditional way, without using water during t...
Green Peppers Del Piquillo
After a careful selection of the best Piquillo peppers, they are roasted, peeled and processed in the traditional way, without using water during t...
Confit of duck from the perigord 4/5 legs, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 4/5 legs of confit.
