Softly Cooked Whole Duck Foie Gras from South of France
A deliciously smooth duck foie gras from South of France !
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Cooked at a low temperature, this semi-cooked foie gras is ready to eat, and has a melt-in-the-mouth texture and incomparable flavour.
This is a foie gras in its most authentic form, deveined, seasoned, then cooked on a low heat for a few minutes to preserve its freshness and creamy texture.
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.
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