Preparing the sauce on the stove with some sweet white Monbazillac wine in it. 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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an19-331-3171.tif Biorne BKWine canard catering classes conserves cooking course cuisine d de delicacy des Dordogne du duck Europe European farm Ferme foi foie food foodstuff fowl France French gastronomy goose gras l la le les liver make Monbazillac oie other pate preparation preparing recipe regional s Saint Sainte sauce some south southwest speciality St Ste steps stove Sud-Ouest sweet technique vertical west white wine work workshop

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