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Duck foie gras with a drop of cognac
Pretty much every cottage used to keep geese and ducks – for the meat, feathers and lard. The well-fed birds then also gave us these beautiful light, delicate-tasting livers. Many people in this country have forgotten this delicious treat, but in France, for example, it is still a highly sought-after and prized delicacy. We marinade the liver in cognac and cook it in the jar.
Composition:Specially fattened duck liver 98%, Hennessy V.S. cognac 1.2%, salt