Ducks - Import export

Duck fatty liver paste, emulsified with lean duck and pork, poultry liver and milk. Very mild flavour.

Olive Oil Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Quince Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Truffle Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Duck fatty liver, 30% pieces of duck foie gras 1Kg round can.

Fatty duck liver deveined, seasoned and cooked in a terrine in a water bath (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Confit duck thigh that preserves all the virtues of traditional products.

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Confit duck thigh that preserves all the virtues of traditional products.