Foie gras
Ganzenlever
€30
Ras · Antwerp
Foie gras terrine with red port jelly, fig confit and brioche.
Nutrition
≈ 550 kcalper portion of about 100 g
- Protein9%
- Fat81%
- Carbohydrates11%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A rich, chilled terrine made from duck or goose liver, often served with sweet accompaniments.
- Cuisine
- French
Typical ingredients
- foie gras
- port jelly
- fig
- brioche
General information about this dish, not provided by the venue.
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