Whole duck foie gras seasoned by hand and cooked in its 180g jar
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MAISON PATIGNAC
ATHOS: Foie Gras with black garlic
The black garlic is confit in sea water and delicately cooked for 2 to 3 weeks to give it such a particular color and texture. It gives the foie gras delicious notes of hazelnuts & balsamic vinegar.
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