Whole duck foie gras with Madagscar wild pepper

A lifelong lover of spices and peppers, La Combe de Job created a whole duck foie gras with wild Madagascar pepper for its 40th anniversary.

Madagascar pepper or Voatsiperifery pepper was imported by a Frenchman in the 20th century. Thanks to the Malagasy soil, it is now part of the peppers of exception. It grows on vines over 10 meters high on the southeast coast of the island and is harvested by hand.

This black pepper brings all in finesse floral and vegetal notes to the foie gras, suave and warm notes in the mouth with a refreshing finish.

Composition: Whole Duck Foie Gras (French origin), salt, nitrite salt, wild pepper from Madagascar (0.6%)

Packaging: 90g jar (Important: if you travel, this foie gras is allowed in carry-on baggage because less than 100g).

Storage: 4 years after the date of manufacture, in a dry place, protected from light.

Tasting tips: you can enjoy your foie gras as an aperitif on toast or as an appetizer

Nutritional values for 100g: Energy: 2252kj/547kcal, fat: 57g of which saturated fatty acids: 23g, carbohydrates: 1g of which sugars: 0.5g, protein: 7.4g, salt: 1.6g.

Can be kept 1 to 2 days maximum day in the refrigerator after opening.

Prepare 50 grams per guest.