Larnaudie

$3.45

Flower Salt with Espelette Pepper - Larnaudie

Flower Salt with Espelette Pepper

$9.65

Goose Fat in Jar - Larnaudie

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$7.45

Duck Confit Leg - Larnaudie

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$47.40

Goose Foie Gras Traditional - Larnaudie

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$30.35

Duck Foie Gras Whole Sauterne Wine - Larnaudie

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$3.90

Country Terrine with Truffle Juice - Larnaudie

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$3.90

Terrine with Piquillos & Chorizo - Larnaudie

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$3.90

Terrine Perigordian with Plum Brandy - Larnaudie

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$11.35

French Duck Legs - Larnaudie

2x300g

$8.05

French Half Duck Breast - Larnaudie

200g

$54.05

Foie Gras Duck Deveined - Larnaudie

600g

$10.95

Foie Gras Duck Slices - Larnaudie

2x50g

$3.55

Flower Salt with 5 Berries - Larnaudie

Flower Salt with 5 Berries

$53.10

Foie Gras Duck Extra Deveined - Larnaudie

550g

$3.95

Fig Chutney - Larnaudie

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$3.95

Onion Chutney - Larnaudie

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$5.55

Country Terrine with Porcini Mushrooms - Larnaudie

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$5.55

Country Terrine with Espelette Red Pepper - Larnaudie

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$9.65

Duck Fat in Jar - Larnaudie

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$12.75

Duck Gizzards Confit - Larnaudie

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$9.00

Duck Confit 1 Leg - Larnaudie

230g

$30.35

Foie Gras Duck Whole Salt & Pepper - Larnaudie

Jean Larnaudie’s Foie Gras are made with ducks raised and processed in the South West of France, as guaranteed by the South West Protected Geographical Indication (PGI).Their ducks are raised out door and fed quality food that is controlled and regulated.

$36.95

Foie Gras Duck Whole L'Emblematique - Larnaudie

Jean Larnaudie’s Foie Gras is made with ducks raised and processed in the South West of France, as guaranteed by the South West Protected Geographical Indication (PGI).Their ducks are raised outdoors and fed quality food that is controlled and regulated.

$96.55

Foie Gras Duck Slices 40/60gr - Larnaudie

Sliced ​​by hand, these slices are thicker than the standard range. Each slice is about 50g.Cooking:Foie gras slices (frozen), heat up a skillet capable of withstanding high heat—stainless steel, aluminum, cast iron, carbon steel, even a newfangled high-heat-safe non-stick skillet will do. Heat it up until it's smoking hot, season the foie liberally with salt and pepper, and carefully lay it in the skillet.If it doesn't immediately start smoking and rendering fat, your skillet is not hot enough. If this happens, quickly pull the foie out and let your pan preheat some more.Once the foie is in there, it's a rapid-fire process— it takes all of about 30 seconds to a minute per side to get the surface nice and deep brown.The final crucial step to cooking foie is to let it rest just long enough that the center softens. About 1 minute on a paper towel-lined plate will do.

$14.70

Duck Breast - Larnaudie

Why not try something different for dinner tonight? You’ll be surprised how easy it is to mix it up with these premium French duck breasts. They just need defrosting then season and cook skin side down to render the delicious duck fat. While your duck is resting, toss some boiled new potatoes in the pan to really make the most of your purchase.These breasts are approximately 450gr but are subject to slight natural variation.