BKWine Photography | Images by Per Karlsson

Show Navigation
  • Portfolio
  • About
  • Contact
  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area
Info
  • Facebook
  • Twitter
x

How to make foie gras duck's liver (series of images): Salt, sugar and black pepper are measured on a scale and mixed in a bowl to spice the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves

Add to Cart Add to Lightbox Download
Filename
an19-330-3090.jpg
Copyright
Credit: © Copyright www.BKWine.com / Per Karlsson, info@bkwine.com
Image Size
3407x5130 / 3.0MB
https://www.photoshelter.com/support/license
https://www.bkwine.com/contact/
an19-330-3090.tif Biorne BKWine bowl canard classes conserves cooking course d de delicacy des Dordogne du duck Europe European farm Ferme foi foie fowl France French gastronomy goose gras l la le learn les liver make measured mixed oie other pate pepper programme regional s Saint Sainte Salt scale seminar series south southwest speciality spice St Ste study Sud-Ouest sugar teach vertical west work workshop
Contained in galleries
How to make foie gras duck's liver (series of images): Salt, sugar and black pepper are measured on a scale and mixed in a bowl to spice the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves