Partially boned quail, filled with foie gras, surrounded by a jelly with Porto.
This Quail filled with foie gras deserves to be on the finest tables. This meal is a real treat. A delicacy of king.
this dish will be served at the beginning of your meal. Ainsi you will be able to discover the delicacy of the flesh of quail combined with the flavor of foie gras. What a program !
Ingredients: quail partially boned duck liver 30%, pork gelatin , Porto (sulphites), salt, pepper.
Absence of GMO. No coloring, no preservatives.
Directions: to eat as is, preferably fresh input. Out of the refrigerator 1/2 hour before serving. Place the jar in a warm water net, out quail with a toothless knife. Cut the quail into two between the legs in the direction of the length. Serve on toasted toast.
Net Weight: 130 g (4,58 oz) - 2 shares
Preparation: to eat as is, preferably fresh.
Remove from refrigerator 1/2 hour before serving. Place the jar in a warm water net. Remove the quail with a knife without teeth. Cut the quail in half between the legs in the direction of the length. Serve on toasted toast.