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How to make foie gras duck's liver (series of images): Metal conserve tins cans on a tray that will be filled with duck liver. 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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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
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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
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How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice 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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How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice 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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How to make foie gras duck's liver (series of images): The pieces of duck liver are put in a conserve tin can and lightly pressed 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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How to make foie gras duck's liver (series of images): The pieces of duck liver are put in a conserve tin can and lightly pressed 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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an19-331-3132.jpg
How to make foie gras duck's liver (series of images): Each conserve tin can is
weighed on a scale to verify that it has the correct weight, 250 grams. 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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How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. 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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Lunch table set for many guests ready to be served duck specialities. Ferme de Biorne duck and fowl farm Dordogne France
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Conserve tins cans with different kinds of duck specialities Cassoulet de Bergerac, Coq au vin, Salmis de Pintade, Duck Fat, Foie Gras, Quail... 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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Conserve tins cans with different kinds of duck specialities Foie Gras de Canard Entier, whole pieces of duck liver and Pate of duck liver 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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Conserve tins cans with different kinds of duck specialities Foie Gras de Canard Entier, whole pieces of duck liver and Pate of duck liver 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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A big loaf of
country bread Ferme de Biorne duck and fowl farm Dordogne France
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Duck appetizers: dried duck breast and small
canapees pieces of bread with duck rillettes Ferme de Biorne duck and fowl farm Dordogne France
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Lunch table set for many guests ready to be served duck specialities. Ferme de Biorne duck and fowl farm Dordogne France
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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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A slice of duck liver foie gras
and a cutting knife on a wooden cutting board 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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Lunch table set for many guests ready to be served duck specialities. Ferme de Biorne duck and fowl farm Dordogne France
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Lunch table set for many guests ready to be served duck specialities. Ferme de Biorne duck and fowl farm Dordogne France
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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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A plate with duck breast magret de canard, salad and vegetables. 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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The farm house that is also a restaurant where duck specialities are served. Traditional Dordogne style with wooden
cross beams and bricks. Ferme de Biorne duck and fowl farm Dordogne France
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Red pumpkins in a basket Ferme de Biorne duck and fowl farm Dordogne France
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Donkeys asses
by a fence at the farm, very curious of the photographer sticking their big noses up to the camera making a funny perspective and distorted big face. Ferme de Biorne duck and fowl farm Dordogne France
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Donkeys asses
by a fence at the farm, very curious of the photographer sticking their big noses up to the camera making a funny perspective and distorted big face. Ferme de Biorne duck and fowl farm Dordogne France
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an19-331-3195.jpg
Donkeys asses
by a fence at the farm, very curious of the photographer sticking their big noses up to the camera making a funny perspective and distorted big face. Ferme de Biorne duck and fowl farm Dordogne France
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After the "make your own foie gras" workshop a participant proudly presenting what he or she has done, a conserve tin can with duck liver 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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After the "make your own foie gras" workshop a participant proudly presenting what he or she has done 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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The owner manager Martine Noel Artaud (Noël), the
chef and foie gras expert in front of the farm house. And the dog.
Ferme de Biorne duck and fowl farm Dordogne France
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