FOIE GRAS SAUCE
This really is an essential addition to your larder. This sauce will transform the simplest of foods into a rich, delicious, sumptuous feast. Made in France from foie gras, duck stock, wines, cream, herbs and spices, it has many uses and can be used in an instant.
Just heat the sauce and pour. Just see what it does to a rather boring bit of roast chicken or a somewhat bland bit of steak. It is the quickest pasta sauce - ready before the pasta! Pour onto some pheasant - that will help clear the freezer. I am sure that you can think of many more uses for this fantastic sauce.
Water, foie gras (15%), white wine (contains sulfites), mushrooms, fresh cream, onions, carrots, port wine, shallots, duck fat, duck stock (glucose syrup. aroma, salt, duck fat, aromatic plants, dehydrated tomato, sugar, duck meat, spices), wheat flour, sugar, starch, salt. pepper, aromatic plants.
Contains Gluten & Dairy
Keep in a cool, dry cupboard. Once open, keep in the fridge and consume within 3 days.
Per 100g : 747 kJ (178 kcal) Fat : 11g of which saturated : 4.5g / Carbohydrates : 7.9g of which sugars : 2.9g / Protein : 1.9g / Salt : 1.1g
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