Whole Duck Foie Gras salt and pepper from South-West France

Jean Larnaudie

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A recipe using salt and pepper to enhance the rich flavour of whole duck foie gras

2013 Gold Medal at the General Agricultural Competition

This recipe has been awarded many times and we know why.

The tasting panel Bienmanger.com :

This foie gras has been selected by our tasting panel for its quality and its flavour. All our products are blind tasted according specific criteria.
- Aspect : A lovely and appetising colour
- Odour : Sweet and appetising
- Texture : First a firmer texture in the mouth, then we felt all the finesse and the delicacy.
- Flavour : Perfectly seasoned. The foie flavour is highlighted. The unpleasant mouthfeel of the fat does not appear, only the nobles aromas emerge.

Composition :
Duck foie gras, salt and pepper
Average nutrition facts For 100g
Energy 530 / 2219 kcal / kJ
Total fat 54.4 g
  Saturated fat 22.2 g
Carbohydrate 1.6 g
  Sugar 1.6 g
Proteins 8.4 g
Salt 1.45 g
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