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Duck Rillettes & Foie Gras
Duck, Duck Liver, Duck Fat, Nitrite Salt, Whole Peppercorn, Bay Leaves, Spices, Sugar, Coriander Powder, Cinnamon Powder, Paprika, White Pepper, White Wine
Allergen Advise: Cinnamon.
Manufactured on equipment that also process: Milk, egg, fish, crustaceans, tree nuts, sulphur dioxide, peanuts, wheat, soybean, mollusc, celery, mustard, sesame, lupin.
Chef Julien Bompard is one of Singapore's leading French chefs. The former chef and owner of Le Saint Julien, Singapore, is a pioneer of sous vide food products, with his gourmet range of soups, main courses, and side dishes being freshly prepared according to the style – making them easy to reheat at home for everyone.