Finesse and subtlety, two of the main qualities of semi-cooked Whole Goose Foie Gras.

The first dish cooked by Georges and Marcelle was fresh Whole Goose Foie Gras. In recent years, we have completed the range with half-cooked Whole Goose Foie Gras. It is selected and shaped entirely by hand.

It is more powerful in flavor, it will delight your palate with its delicate and refined taste. Its softness and finesse make this Whole Goose Foie Gras La Campagnoise one of the flagships of the elaboration.

Tasting advice:

The Semi-cooked Whole Goose Foie Gras is best eaten fresh.

Remove the jar from the refrigerator and leave it at room temperature for at least half an hour before opening. You can also place the jar in a bowl of hot water for no more than 3 minutes. Then cut it into slices with a lyre or a toothless knife, allow 50 g per person and serve it on a slice of country bread, lightly toasted accompanied by a good glass of soft or syrupy white wine. It goes wonderfully with onion confit in Cahors or Sauternes wine.

Ingredients:

Whole goose foie gras 98% (origin France), salt, pepper.