Whole duck foie gras with timut pepper

Passionate about spices and peppers for as long as I can remember, La Combe de Job created for its 40th anniversary a whole duck foie gras with Timut pepper.

Foie gras awarded in October at the Concours des Saveurs de Nouvelle Aquitaine. L'Auvergnat in Paris, magazine for the pros of bistros and restaurants of Greater Paris conquered.

Where does timut pepper grow? in southwest Nepal at medium altitude, in October and November, flowering periods. It is said to be part of the family of Sichuan pepper. Timut pepper also called sil timur comes from a deciduous shrub.

what are the characteristics of this berry? An amazing pepper with delicate sweet and warm notes of citrus (blood orange, pink grapefruit).

Composition: Whole Duck Foie Gras (French origin), salt, nitrite salt, Timut pepper (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 appetizer on toast or as a starter.

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.