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Two big slices of Foie gras duck liver with some rose red pepper on served on a slice of bread with some wine jelly made with sweet white Monbazillac wine Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves

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Image Size: 3407x5130 / 2.9MB; https://www.photoshelter.com/support/license; https://www.bkwine.com/contact/; an19-331-3179.tif appetizer big Biorne bite BKWine brasserie bread canard conserves cooking course cuisine d d'oeuvre de delicacy des dining dinner Dordogne du duck entree entrée Europe European farm Ferme first foi foie food foodstuff fowl France French gastronomy goose gourmet gras hors jelly l la le les liver lunch lunching make meal mealtime Monbazillac oeuvre oie other pate pepper red regional restaurant rose s Saint Sainte served serving slice slices snack some south southwest speciality St starter Ste Sud-Ouest supper sweet Two vertical west white Workshop
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Two big slices of Foie gras duck liver with some rose red pepper on served on a slice of bread with some wine jelly made with sweet white Monbazillac wine Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves