Larnaudie

$9.65

Duck Fat in Jar - Jean Larnaudie

A premium cooking fat made from carefully rendered duck fat. It has a rich, savory flavor and a smooth texture that enhances the taste of roasted, fried, and sautéed dishes. It is a staple ingredient in traditional French cooking and adds a delicious golden finish to many recipes.

$12.75

Duck Gizzards Confit - Jean Larnaudie

Slow-cooked in duck fat until tender and melting, these gizzards offer an intense flavour and a traditional French gourmet experience. They are perfect as a rich addition to salads, charcuterie boards, or served warm as a unique entrée.

$9.00

Duck Confit 1 Leg - Jean Larnaudie

Tender, juicy, and succulent duck leg, slow-roasted in duck fat and seasoned perfectly. Fully cooked, this traditional French classic is a rich, flavorful, and sophisticated choice that is ready to reheat until the skin is crispy and golden-brown.

$38.30

Ready to Eat Duck Confit

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$30.35

Foie Gras Duck Whole Salt & Pepper - Jean Larnaudie

Jean Larnaudie’s Foie Gras are made with ducks raised and processed in the South West of France, as guaranteed by the South West Protected Geographical Indication (PGI).Their ducks are raised out door and fed quality food that is controlled and regulated.

$36.95

Foie Gras Duck Whole - Jean Larnaudie

Jean Larnaudie’s Foie Gras is made with ducks raised and processed in the South West of France, as guaranteed by the South West Protected Geographical Indication (PGI).Their ducks are raised outdoors and fed quality food that is controlled and regulated.

$96.55

Foie Gras Duck Slices 40/60gr - Larnaudie

Sliced ​​by hand, these slices are thicker than the standard range. Each slice is about 50g.Cooking:Foie gras slices (frozen), heat up a skillet capable of withstanding high heat—stainless steel, aluminum, cast iron, carbon steel, even a newfangled high-heat-safe non-stick skillet will do. Heat it up until it's smoking hot, season the foie liberally with salt and pepper, and carefully lay it in the skillet.If it doesn't immediately start smoking and rendering fat, your skillet is not hot enough. If this happens, quickly pull the foie out and let your pan preheat some more.Once the foie is in there, it's a rapid-fire process— it takes all of about 30 seconds to a minute per side to get the surface nice and deep brown.The final crucial step to cooking foie is to let it rest just long enough that the center softens. About 1 minute on a paper towel-lined plate will do.

$14.70

Duck Breast Fr - Larnaudie

Why not try something different for dinner tonight? You’ll be surprised how easy it is to mix it up with these premium French duck breasts. They just need defrosting then season and cook skin side down to render the delicious duck fat. While your duck is resting, toss some boiled new potatoes in the pan to really make the most of your purchase.These breasts are approximately 450gr but are subject to slight natural variation.

$50.95

Foie Gras Duck 1st Choice

Anchored for more than 60 years in the Lot in Quercy, Jean Larnaudie is, above all, men and women committed to regional expertise and passionate about a dish that has become a must during the holiday season: Foie Gras.In order to provide you with exceptional Foie Gras, special attention is paid to the quality of our raw materials and the selection of our foie gras. Expertise that is passed from generation to generation.Your satisfaction is at the heart of everything we do, which is why we are always looking for new flavours to enhance and highlight our Foie Gras.