Please note: Unlicensed downloads are only for pre-licensing layout purposes ("comps"). They must not be used in any other way.
Two big slices of Foie gras duck liver with some rose red pepper on served on a slice of bread with some wine jelly made with sweet white Monbazillac wine Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
Filename: an19-331-3178.jpg |
Copyright: Per Karlsson, BKWine Photography