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Whole foie gras is the most traditional liver for fans of this excellent French product. It is a whole liver, that is to say a complete lobe, one hundred percent fresh, cooked and put in a jar to guarantee you the best culinary experience. Whole foie gras is the symbol of dining pleasures with its incomparable mouthfeel and refined taste.One or two pieces of lobes are seasoned with salt and pepper, then placed directly in the jar. This is the dish that by excellence conveys the sharing of an important moment, perhaps unique in everyday life.
Ingredients: Duck Foie Gras (Origin Gers - France), Salt, Pepper.
Average nutritional values per 100g: Energy 2170kJ/526Kcal; Fat 54.6g of which saturated fatty acids 23g; Carbohydrates 0.026g of which sugars 0.026g; Proteins 8.41g; salt 1.11g.
Suggestions:
Foie gras is a choice starter for a festive meal, a birthday, an event, or personal enjoyment throughout the year. Provide portions of 50 grams per person. Place the jar in the refrigerator 12 hours before the meal. Unmold, gently remove excess fat with the tip of a knife. Cut into thin slices with a hot blade. Arrange the foie gras modestly on a plate and leave it on the table for fifteen minutes before serving, it will then be at the right temperature to reveal all its delicate flavor, aromas, and melting texture.
Enjoy our whole foie gras from Gers with Pacherenc, Tariquet, or Uby.
A true cultural treasure, our whole foie gras is prepared in the purest Gers tradition for which we have been awarded several times. Rich in ancestral know-how, we share our love of "good food", providing a moment of indulgence and pleasure with this excellent Gers product.
Our whole duck foie gras from Gers comes from traditional free-range farming. The duck is an emblematic animal that has contributed to the reputation of the southwest and its terroir, to which we are deeply attached. Always sought after and loved for its meat and fat, the duck contributes to the culinary excellence of France.
Attached to Gers traditions, fattening is carried out with corn grain according to ancestral methods. This tradition, still used only by the people of Gers, gives a particular and inimitable taste to the whole foie gras from Gers. Between traditional taste and old-fashioned know-how, centuries-old past is displayed on your plates.
Located in the heart of the foie gras country, in Gers, our activity was once practiced by women, while men worked in the fields. This knowledge and mastery in the art of cooking foie gras provided additional income to these farm families. This know-how now makes it a luxury product, widely appreciated and consumed.
Foie gras improves with age. For this, it must be kept away from light and heat. It can be stored for years and should be consumed at room temperature. Ideally, it should be taken out 30 minutes before tasting.
To ensure a better culinary experience, foie gras should be placed in the refrigerator 6 hours before serving.
For proportions, plan between 60 and 80 grams per person and always have extra portions for the gourmands.
