Périgord Whole Duck Foie Gras 'à l'ancienne' - IGP

Valette

Just as delicious as the "Souvenirs d'Enfance" edition and certified as originating from Perigord

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Valette
Foies gras
Valette

This speciality is an emblematic recipe of the Perigord region. This Perigord whole duck foie gras "à l'ancienne" will whisk you away to the traditional french gastronomy.

12/14 pieces

Recommendations:

Take the foie gras out of the refrigerator 15 to 20 minutes before serving. Open it and slice it using a non-serrated knife which has been dipped in hot water. Prefer a lyre to get perfect slices.

How to serve it?

  • The bread: Taste this foie gras with fresh or toasted country-bread or with gingerbread if you are for 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, Cahors.

    Conditions and length of preservation: Until 4 years at room temperature (between 10 and 15°C).

    IGP Périgord (Certified Origin from the Périgord region, in the South-West of France)

Lobe of duck foie gras, salt, pepper.

Average nutrition facts For 100g
Energy 543 / 2273.43 kcal / kJ
Total fat 55.6 g
  Saturated fat 20.3 g
Carbohydrate 2.4 g
  Sugar 1.1 g
Proteins 8 g
Salt 1.25 g

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Périgord Whole Duck Foie Gras 'à l'ancienne' - IGP is also available in Foie gras & toastsSeason's cooking.

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