Foie Gras de Strasbourg was founded in 1803 by pastry chef Edouard Artzner, and they've been using his recipe since. Perfect for canapes and salads.
Keep your Foie Gras in the fridge for 12 hours before serving, and run the dish and a knife for slicing under hot water before serving.
INGREDIENTS: Duck foie gras, water, salt, cognac, sugar, spices. antioxidant : sodium ascorbate, preservative : sodium nitrite.
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