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Whole foie gras is the most traditional liver for lovers of this French product of excellence. It is a whole liver, meaning a complete lobe, one hundred percent fresh, cooked and potted to ensure the best culinary experience. Whole foie gras is the symbol of the pleasures of the table with its incomparable flavor in the mouth and its refined taste.
One or two pieces of lobes are seasoned with salt and pepper, then placed directly into the jar. This is the dish that par excellence conveys the sharing of an important, perhaps unique moment of the everyday.
Ingredients: Duck Foie Gras (Origin - France), Armagnac 3%, 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; Protein 8.41g; Salt 1.11g; Alcohol 1.6 g
Suggestions:
Foie gras is a great appetizer for a holiday meal, birthday party, event, or personal treat all year round. Allow 50 grams portions per person. Place the jar in the refrigerator 12 hours before the meal. Turn out of the jar and gently remove the grease with the tip of a knife. Cut into thin slices with a hot blade. Arrange the foie gras soberly on a plate and leave on the table a quarter of an hour before serving, it will then be at the right temperature to reveal all its delicate flavor, its aromas and its melting.
Our whole foie gras from the Gers to enjoy with Pacherenc, Tariquet or Uby.
A true cultural treasure, our whole foies gras are prepared in the purest Gersoise tradition for which we have been awarded several times. Rich of an ancestral know-how we share our love of the "well eaten", by providing a moment of greed and pleasure with this Gersois product of excellence.
Our whole duck foie gras from the Gers comes from a traditional free-range farm. The duck is an emblematic animal that has contributed to the reputation of the southwest and its land to which we are very attached. Always sought after and loved for its meat and fat, the duck participates in the culinary excellence of France.
Attached to the traditions of Gers, force-feeding is done with grain corn according to ancestral methods. This tradition that only the Gersois still use, gives a particular and inimitable taste to the whole foie gras of the Gers. Between traditional taste, and old-fashioned know-how, it is the centuries-old past that scrolls through your plates
Directly located in the heart of foie gras country, in the Gers our activity was once practiced by women, while the men worked in the fields. This knowledge and mastery in the art of cooking foie gras gave an additional income to these farm families. This know-how, makes it today a luxury product, widely appreciated and consumed.
Foie gras improves with time. For this, it must be stored away from light and heat. It can be stored for years and must be consumed at room temperature. The ideal is to take it out 30 minutes before tasting.
In order to ensure a better culinary experience the foie gras should be placed in the refrigerator 6 hours before tasting.
For proportions, allow between 60 and 80 grams per person and always allow extra portions for gourmands
