Softly Cooked Whole Duck Foie Gras from South of France

Valette

A deliciously smooth duck foie gras from South of France !

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Valette
Foies gras
Valette

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.

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.

Lobe of duck foie gras, port, salt, white pepper, sugar, black pepper, preservative: sodium nitrite, antioxidant: ascorbic acid.

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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