A delicious duck foie gras with truffles from Périgord !
The Stuffed goose Foie Gras :
A unique association between two local products, an alliance between the power of a “black diamond” and the delicacy of a goose Foie Gras of Périgord.
Leave the fat layer, it testifies the authenticity of the product without damaging its presentation.
How to serve it?
Take the foie Gras out of the refrigerator 15 to 20 minutes before serving. Open it and slice it with a non-serrated knife which has been dipped in hot water. Prefer a lyre to get perfect slices.
- The bread: Taste this foie gras with fresh or toasted country-bread or with gingerbread if you are a sweet-and-sour fans.
- The wine: Usually, foie gras is accompanied with a sweet white wine as Sauternes, Monbazillac or Saussignac, but you can also serve this foie gras with a young and round red wine as Bergerac or Cahors.
- Compote and chutney: Accompany your delicious foie gras with an original chutney.