Whole Goose Foie Gras
With its fine, subtle flavour, this is a noble and exceptional foie gras
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.
Did you know? 5 great reasons to eat goose foie gras:
It is not so caloric! 40g contains 180 kcal.
It brings quality fat with a predominance of mono-unsaturated fatty acids which protects the cardiovascular system.
Foie gras is 2 to 3 richest in iron than beef meat... Should be relativised depending on the quantities eaten!
Full of vitamin A, essential for the skin and growth, vitamin B9 (Anti-anaemic) and selenium (anti-oxidant properties).
It is your turn to be creative! Serve with fresh fruit or with a mixed salad.
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