Dublin composition

  • Presented in a Hédiard hat box:
    . whole duck foie gras P.G.I. South-West 6.34oz
    . stewed onions 3.52oz
    . salt with piment d'Espelette A.O.C. 0.70oz
    . crushed pepper blend 0.42oz

    Hédiard's foie gras and terrines are the result of selecting producers in the best geographical areas.

    To accompany them, we propose stewed onions, cooked in a large preserving pan in the traditional fashion by the experts in our workshop in the south of France.

    Add the finishing touch to your tasty treat with a twist of crushed pepper and some salt flavoured with piment d'Espelette.

    Enjoy!

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