Duck Breast stuffed with Foie Gras is a delicious traditional delicacy from the Perigord region of France. This recipe from premium French producer, J. Groliere, uses a minimum of 25% duck Foie Gras. The duck breast is cooked in delicious juices that are full bodied and aromatic and preserved for you to enjoy at home. This can be sliced into segments served as an entree or main course dish. Serve chilled. Simply divine!
The Duck breast and foie gras which has been used in this culinary delight carries the “South-west Duck” designation which indicates that the duck used is of very high quality and are selected based on their amazing suppleness and taste.
about the producer
In 1960, Jeanne Grolière decided to dedicate herself to making conserves according to Périgord and family traditions. Using recipes, passed down from her parents and grandparents, she made her products in her own kitchen and sold them herself at the market each week. She developed a devoted group of regular customers and as her sales increased, she and her husband invested in a small workshop for making her conserves in their own home. As word of mouth increased the demand for her superb products she decided to create a new, bigger, more modern production facility in 1980 to manage the increasing sales. Today the Company is run by Jeanne’s two sons, Jean-Marc and Jacques who carry on the fine traditions of excellence instilled in them by their mother.