Signature of semi-cooked whole foie gras and black truffles from Périgord (10% black truffles)
What a beautiful combination of noble and gourmet flavours. It will undoubtedly delight all palates! The Maison Valette has made this union between semi-cooked duck foie gras and black truffles its new signature, 100% Périgord!
The House of Valette, specialist in foie gras, has done a great job in signing this new creation! Beautiful pieces of black truffles from the Périgord are delicately placed by hand on an exceptional semi-cooked duck foie gras.
Slow cooking at a low temperature preserves all the smoothness and fondant of the whole duck foie gras, so that you can enjoy the subtle and unequalled flavours of black truffles.
And on the palate, it is a harmony of two of the greatest emblematic flavours of the Périgord!
How to serve your foie gras?
The foie gras should be taken out 15 to 20 minutes before tasting.
Open it and slice it at the last moment to preserve its colour and flavour. Use a toothless knife and dip its fine blade in hot water. For perfect slices, prefer our slicer or foie gras lyre. Leave the thin envelope of fat, it testifies to the authenticity of the product without damaging its presentation.
How to accompany your foie gras?
- The bread: the most appreciated is country bread or lightly toasted sandwich bread. For sweet and savoury lovers looking for new taste combinations, dare to try gingerbread: a real treat!
- Wine: traditionally, foie gras is accompanied by a sweet or syrupy white wine (Sauternes, Monbazillac, Saussignac...). You can also serve your duck foie gras with a rather young red wine like a Bergerac or a round and supple Cahors.
- Compotées and chutneys: accompany your delicious foie gras with chutneys with original flavours.
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