What a delicious treat! Hand prepared duck  foie gras entier and luscious Monbazillac, its traditional Perigord accompaniement (in this case a Decanter Gold Award winner).

Chill both for a couple of hours but take the foie gras out 20 minutes beforehand. Serve with triangles of just warm toast (use good bread or brioche, thinly sliced).

 

Shipped in a wooden box.