Truffled Goose Foie Gras from Alsace
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A delicately truffled foie gras made with goose liver
In 1850 Edouard Artzer perfected his method of slow cooking foie gras at low temperatures in terracotta dishes, and then covering them with a layer of goose fat in order to preserve them for up to 3 weeks.
Today, the Maison Edouard Artzner is one of the most reputed of all foie gras producers in France and throughout Europe.
This foie gras, made with goose liver, contains morsels of real truffle and, safely confined to its tin, can be kept for several years. Indeed, it will become more richly flavoured the longer it is kept. Serve as an aperitif, or as part of a starter, sliced onto fresh bread or gingerbread. Cut into chunks, this foie gras is delicious served in a salad dressed with a little balsamic vinegar.
Serving suggestion: place the tin in the refrigerator for 24 hours to chill before serving.