Jeremy Wagg’s fresh foie gras is better than anything we’ve tasted from France. He makes it by hand in Hampshire with the highest quality duck livers from small French farms, which he marinades in port for extra flavour. The end result is stunning, fully deserving of its gold at the Great Taste Awards.
Foie Gras de Canard
Duck Livers, Port, Seasoning.
Ready to serve
Additional informationKeep refrigerated. Min 14 days, unopened Dispatched frozen.
|Typical Values||Per 100g|