La Maison Godard's whole semi-mature duck liver, reared in the South-West of France (Sud-Ouest), has been awarded several times in competitions in the sector. Cooked in a lightly spiced broth, the duck liver is wrapped in a kitchen towel before being cooked in the traditional way. It has the inimitable taste of fois gras made from ducks from the south-west of France, which is at its best when chilled.
La Maison Godard's whole semi-mature foie gras from the Périgord region is a true jewel in the crown of French cuisine. Semi-cooked in a lightly spiced broth, the foie gras is wrapped in a kitchen towel before being cooked in the traditional way. It has a velvety texture and a soft, subtle flavour.