Cooking Suggestion: After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste.
Serve with late harvest wine.
Serves 20 to 25.
Ideal for catering and banquets.

Ingredients: Duck liver, pieces of duck liver 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate.

Ready to serve.

Refrigerate: 36°F - 40°F