Mini pie of Foie Gras from Alsace, 290g vacuum-packed

The mini duck foie gras pâté or the Clause pâté recipe revisited by us in a 100% free range poultry version. Duck liver was first cooked in Strasbourg in 1778 by the Maréchal des Contades chef, Jean-Pierre Clause, wrapped in a crust and stuffing of pork and veal.