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The pastry is made using the duck fat we confit all our garlic and duck legs in giving it a flaky
The original meat in a pie
We let the bacon "equalise" for a week to develop and balance the flavours and then they are ready to slice
perfectly balanced and sliced wafer thin
Foie Gras Terrine Gift Cards The pastry is made usingWe buy the finest French Extra raw foie gras lobes, season with Armagnac, white pepper & salt then press & cook them Mi Cuit Sous vide for the perfect delicate spreadable terrine.
