Alsace whole duck liver in aspic

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La Maison Edouard Artzner

The house of Edouard Artzner has been producing exceptional foie gras since 1803, developing delicious and original recipes. In 1850, Artzner was the first producer of foie gras to cook foie gras in terracotta dishes. Cooked slowly, at low temperature, the foie gras keeps all its flavour. After cooking, the foie gras is covered with a layer of goose fat in order to ensure a perfect conservation.

Foie gras in conserve

Cooked at 110°C, this foie gras can be stored for several years. Indeed, its texture will improve with age as the foie gras absorbs its own fat, becoming ever more creamy and rich.

Conserve of goose foie gras in aspic

With its melting texture and golden colour, this is a foie gras for those who seek stronger and more earthy flavours.

Serving suggestionWhy not serve the foie gras directly from its jar, using a teaspoon dipped in hot water to form balls of foie gras. The foie gras is best kept chilled in the refrigerator for 12 hours before serving. Plunge the jar into hot water for a few seconds before opening, and cut using a very sharp knife, dipped first into hot water.

Composition : Foie gras 83%: duck liver, salt, cognac, sugar, spices. Curing agent: sodium nitrite. Curing accelerator: sodium L ascorbate. Aspic 17%: water, gelatine, salt, sugar, aroma, spices. 3-4 servings.

Producer : Feyel-Artzner

See all the products of "Feyel-Artzner"

Origin : Schiltigheim cedex (France)

Alsace Lorraine (see all the products)