Duck foie micuit

ORIGIN OF CANDIED

The beautiful meadows and clear skies of southeastern France are the setting in which the ducks with which we produce our foie gras are raised, whose origin dates back to the 18th century. An environment and a flavor that inspires the most renowned chefs. Carlos Piernas praises these qualities by macerating this foie with Port and cold smoking it with pine cones and cooking it at low temperature. An artisanal process that produces a silky, melting texture and a unique aroma and flavor. As a recommendation, the perfume of a zest of black truffles added at the time of tasting will sublimate our mi cuit.