Le Foie Gras de Canard Entier de Gascogne

Description

Foie gras. Le Foie Gras de Canard Entier de Gascogne. The highest grade of foie gras, made of whole lobes of liver. It carries a Protected Geographical Indication (IGP), which guarantees that the duck was raised and prepared in the heart of Gascony by rules unchanged for centuries. A symphony of taste. Texture: extraordinarily tender, creamy, melting on the tongue. Unlike imitations, whole foie gras has a dense, noble structure. Aroma: fine notes of farmhouse butter, seasoned with nothing but sea salt and a blend of peppers so as not to cover the natural taste Finish: long, enveloping, with a light nutty shade. How to bring out the magic. Temperature: take the jar out of the fridge 15–20 minutes before serving. It should be cool, but not ice-cold. Slicing: use a smooth-edged knife dipped in hot water so that every slice comes out perfect. Pairing: serve on lightly toasted brioche or rye bread. The ideal companion is a drop of fig jam, onion confit, or a glass of white wine or champagne. 180 g in the maker's glass jar