Foie Gras de Canard - Forman & Field

Foie Gras de Canard

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Duck Livers, Port, Seasoning.


Cooking instructions

Ready to serve

Additional information

Keep refrigerated. Min 14 days, unopened Dispatched frozen.

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.

Absolutely delicious with a glass of Lyme Bay Mead.