Cassoulet with duck sleeves and Tarbais beans 800 g
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Esprit Foie Gras
Small peasant garbure 750 g
Duck sleeve 10%, potatoes, green cabbage, white beans ingots, turnips, carrots, grilled belly, cooked broth (water, prime rib dish, duck necks and fins, pork rinds, parsley, carrots, celery , garlic, thyme, bay leaf, cloves, rabelet spices, salt, pepper) 1.2
Esprit Foie Gras store also offers
Baked beans with candied duck sleeves 850 g
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Green "Puy" lentils cooked with duck confit sleeves 680 g
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Chili con duck meat 750 g
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Duck Axoa with Espelette Pepper 750 g
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Confit of duck confit with tarbais beans (Label Rouge) 750 g
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Duck breast stew with Madiran - 370 g
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Duck legs with oyster mushrooms 890 g
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Duck legs with prunes 850 g
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Duck delicacy 200 g
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Duck breast tagine - 370 g
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DUCK LEG WITH TARBAIS BEANS (RED LABEL) - 720 G
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Tarbais beans (Label Rouge) in cooked jus 370 g
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Tajine of duck 2 legs 850 g
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DUCK PARMENTIER - SHALLOT FONDUE - 300 G
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Confit 4 sleeves 700 g IGP Gers
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Green lentils from PUY (AOP) in cooked juice - 370 g
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Duck terrine 300 g
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Confit 2 thighs 700 g IGP Gers
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Confit 2 duck breasts 600 g IGP Gers
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