Foie Gras with Truffle - Rougie (90g/tin)
When smooth and decadent foie gras gets together with earthy, luxurious black truffles, the result is sumptuous culinary experience.
The real thing: pure duck foie gras liver, not mixed with duck meat (or any meat for that matter). The best livers are cleaned and deveined, then seasoned just right and cooked in Armagnac wine to make it shelf-stable. A perfect gem of French black truffles is studded in the middle, contrasting with the velvety liver for a luxurious effect.