Canvas Print : How to make foie gras ducks liver (series of images): Each lobe of the duck
Canvas Prints from Danita Delimont
How to make foie gras ducks liver (series of images): Each lobe of the duck
How to make foie gras ducks liver: Each lobe of the duck liver is cut once more. Ferme de Biorne duck and fowl farm, Dordogne, France
The Danita Delimont Collection offers adventurous journeys, unexpected horizons. Highly curated professional Nature and Travel photography
Media ID 11134177
© Per Karlsson / DanitaDelimont.com
Cuisine Cutting Delicacy Duck Foie Gras Fowl Goose Hand Liver Meat Opening Organ Rare Slice Filet Per Karlsson Slicing
30"x20" (76x51cm) Canvas Print
Experience the art of foie gras production with our exquisite Canvas Prints from Media Storehouse. This stunning series by Per Karlsson captures the intricate process of preparing Ferme de Biorne duck livers in Dordogne, France. Each print showcases a close-up view of a single lobe of the duck liver being meticulously cut, revealing its rich and marbled texture. Bring the essence of French culinary tradition into your home or office with these beautifully crafted, high-quality Canvas Prints. Perfect for gourmet kitchens, restaurants, or as unique gifts for food enthusiasts. Info@bkwine.com
Delivered stretched and ready to hang our premium quality canvas prints are made from a polyester/cotton blend canvas and stretched over a 1.25" (32mm) kiln dried knot free wood stretcher bar. Packaged in a plastic bag and secured to a cardboard insert for safe transit.
Canvas Prints add colour, depth and texture to any space. Professionally Stretched Canvas over a hidden Wooden Box Frame and Ready to Hang
Estimated Product Size is 76.2cm x 50.8cm (30" x 20")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
Quack-tastic Foie Gras Delights - A Peek into the Art of Duck Liver Magic!
EDITORS COMMENTS
. In this photo print, we witness the intricate process of creating foie gras ducks liver in picturesque Dordogne, France. The Ferme de Biorne duck and fowl farm sets the stage for a gastronomic adventure like no other. As our eyes wander through each image, we are taken on a journey that showcases the delicate artistry involved in crafting this French delicacy. With skilled hands and precision, each lobe of the duck liver is cut once more, unveiling secrets hidden within. The vibrant colors and textures captured by Per Karlsson's lens transport us to a world where food becomes an art form. We can almost taste the rich flavors as each slice reveals its rare beauty. This series of images reminds us that cuisine is not just about nourishment but also about creativity and passion. It celebrates the fusion of nature's finest ingredients with human ingenuity. So let your taste buds dance with anticipation as you explore these captivating snapshots. From hand-cutting to organ-opening moments, every frame encapsulates both tradition and innovation in French cuisine. Caution: Viewing may induce mouth-watering cravings for foie gras!
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