Whole Duck Foie Gras 1974 with Espelette bell pepper is a symbol of La CAMPAGNOISE because of its year of creation, 1974, and also because of an anecdote from which this slightly spicy foie gras originates. It is carefully de-veined and de-veined by hand, then cooked in its jar

The first production of foie gras for sale dates back to 1974. The custom was to season "à viste de na" (i.e. roughly) as we say in dialect and then taste to check the seasoning. Sometimes the hand was heavy. Whole Duck Foie Gras 1974 La CAMPAGNOISE must be seasoned without masking the flavors of the natural foie gras. Therefore, we have taken this fact and reviewed it with a scale in hand. Delicately dosed Guérande salt, Espelette pepper, white pepper and ginger, a series of spicy flavors accompany and enhance our foie gras without ever overpowering it. This subtle blend of spices gives it all its originality.

Tasting tips:

To enhance all the delicate flavors of Whole Duck Foie Gras 1974 with Espelette bell pepper, you just need to take it out of the fridge and pour a little hot water over the jar to unmold it more easily. Wait 5 to 10 minutes for its texture to melt and have an exceptional flavor. With a toothless knife or preferably a lyre, cut about 50 g and place delicately on a plate. Can be enjoyed alone with a slice of
freshly toasted country bread, no need to add chutney or onion confit.
Serve a chilled glass of sweet wine from Alsace Gewurztraminer old vines from the Frey-Sohler estate.

Ingredients:

Whole duck foie gras 98% (origin France), Guérande salt, Espelette pepper, white pepper, ginger.