A delicious duck foie gras from south west of France!
- Gold Medal at the 2015 Paris General Agricultural Competition
-
Duck Foie Gras from the South
- West: Do you like tasty foies gras with strong flavours and tastes? Then our duck foie gras will meet your expectations with greed.
-
How to serve it ?
-
The foie gras must be taken out 15 to 20 minutes before tasting.
-
Open it and slice it at the last moment to preserve its color and flavor. Use a knife without teeth, and dip its fine blade in hot water. For perfect slices, prefer our slicer or foie gras lyre. Leave the thin envelope of fat, it shows the authenticity of the product without harming its presentation.
-
How to accompany it?
-
Bread: the most popular is farmhouse bread or lightly toasted sandwich bread. For those who like sweet and sour, and are looking for new combinations of flavors, try gingerbread: a real treat!
-
Wine: traditionally, foie gras is accompanied by a sweet or sweet white wine (Sauternes, Monbazillac, Saussignac...). You can also serve your duck foie gras with a rather young red wine like a Bergerac or a round and supple Cahors.
-
Compote and chutneys: accompany your delicious foie gras with chutneys with original flavors.
-
I.G.P. Perigord
-
This I.G.P., European sign of recognition, guarantees the origin and the quality of ducks with foie gras, raised and fattened traditionally with corn in the farms of Perigord.
-
To be kept in the refrigerator upon receipt between +2° and +4° C.
