Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)

Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)
Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326) Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)-detalle Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)-lateral
Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326) Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)-detalle Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)-lateral

Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)

Stuffed Duck Breast with Foie Gras and Nuts (1 unit) (Ref.120326)

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Atcciomar
Rating: 4.3
No minimum order
Shipping time: 24 - 72 h
10 €
free from 50 €

About Atcciomar

Quality fish and seafood (Valencia)

Atccio Mar is a company with over 30 years of experience in the sale and distribution of high-quality fish and seafood from Valencia. They are wholesalers and producers with their own processing facility in MercaValencia, offering portioned and boneless products. Additionally, they are pioneers in online sales to individuals, becoming a benchmark in the sector.

Stuffed Duck Breast with Foie Gras and Walnuts Unit Price: € [product_price id="478"] Minimum Order: 1 unit Preparation method: Preheat the oven to 200º. Defrost and bake in the oven for 20 minutes at 200º.
Stuffed Duck with Foie Gras and Walnuts
Unit Price: [product_price id="478"] €
Minimum Order: 1 unit
Preparation method: Preheat the oven to 200º. Defrost and bake in the oven for 20 minutes at 200º.
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More information

Stuffed Duck Breast with Foie Gras and Walnuts Unit Price: € [product_price id="478"] Minimum Order: 1 unit Preparation method: Preheat the oven to 200º. Defrost and bake in the oven for 20 minutes at 200º.
Stuffed Duck with Foie Gras and Walnuts
Unit Price: [product_price id="478"] €
Minimum Order: 1 unit
Preparation method: Preheat the oven to 200º. Defrost and bake in the oven for 20 minutes at 200º.
Translated automatically

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