Artisan canned foie gras, rillettes and duck confit with D.O. Gers (France)
10.00% off
Half-cooked foie gras allows you to rediscover the flavors of a strong gastronomic tradition.Our half-cooked foie gras comes from traditional breeding and force-feeding with corn grain, in the pure Gersois tradition.
The foie gras of large gatherings, straight from Gers
Forget about crumbs on toast: here, we're talking about a whole 450g foie gras, half-cooked, ready to tantalize appetites. Born and cooked in Gers, raised under IGP label and awarded a silver medal in Paris in 2024, this foie gras has rightfully earned its place at the center of your table.
Approved by Marmiton
Use By Date 3 months max after production.
Ingredients: Duck foie gras (Origin - France), salt, pepper (store between 0°c and 4°c)
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.
For special occasions (or with friends)
450g of whole duck foie gras
Vacuum packed, therefore easy to store, easy to serve.
For 8 to 10 guests
Half-cooked texture: melting, not greasy. The perfect balance.
IGP Gers, quality label.
How to savor it without making beginner mistakes
Forget the fridge 15 minutes before tasting.
Hot knife, thin slice. Don't ruin the work of art.
Country bread, fig jam, a drop of Monbazillac... and silence at the table.
Suggestions:
Foie gras is a choice starter for a festive meal, a birthday, an event, or personal pleasure throughout the year.
Plan for portions of 50 grams per person. Unmold, gently remove excess fat with the tip of a knife. Cut into thin slices with a hot blade.
Place 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 melt-in-the-mouth texture.
Half-cooked foie gras will surprise your guests, awakening their taste buds with its fresh and pronounced taste reminiscent of the southwest. Half-cooked foie gras is now a reference on the menus of gourmet chefs.
Our half-cooked foie gras from Gers to enjoy with Pacherenc, Tariquet, or Uby.
Why it sells like hotcakes
Awarded at the 2024 General Agricultural Competition.
Local and traceable product, made with love (and no additives).
Prepared by real humans from Gers, not by an industrial robot.
Generous size for large tables and small indulgences.
Technical information
Detail
Info
Net weight
450g
Ingredients
Duck foie gras, salt, pepper
Origin
Gers, France
Label
IGP Gers
Award
Silver medal Paris 2024
Storage
0°C to 4°C
Shelf life
2 months after production
Packaging
Vacuum packed (convenient and
Translated automatically
More information
10.00% off
Half-cooked foie gras allows you to rediscover the flavors of a strong gastronomic tradition.Our half-cooked foie gras comes from traditional breeding and force-feeding with corn grain, in the pure Gersois tradition.
The foie gras of large gatherings, straight from Gers
Forget about crumbs on toast: here, we're talking about a whole 450g foie gras, half-cooked, ready to tantalize appetites. Born and cooked in Gers, raised under IGP label and awarded a silver medal in Paris in 2024, this foie gras has rightfully earned its place at the center of your table.
Approved by Marmiton
Use By Date 3 months max after production.
Ingredients: Duck foie gras (Origin - France), salt, pepper (store between 0°c and 4°c)
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.
For special occasions (or with friends)
450g of whole duck foie gras
Vacuum packed, therefore easy to store, easy to serve.
For 8 to 10 guests
Half-cooked texture: melting, not greasy. The perfect balance.
IGP Gers, quality label.
How to savor it without making beginner mistakes
Forget the fridge 15 minutes before tasting.
Hot knife, thin slice. Don't ruin the work of art.
Country bread, fig jam, a drop of Monbazillac... and silence at the table.
Suggestions:
Foie gras is a choice starter for a festive meal, a birthday, an event, or personal pleasure throughout the year.
Plan for portions of 50 grams per person. Unmold, gently remove excess fat with the tip of a knife. Cut into thin slices with a hot blade.
Place 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 melt-in-the-mouth texture.
Half-cooked foie gras will surprise your guests, awakening their taste buds with its fresh and pronounced taste reminiscent of the southwest. Half-cooked foie gras is now a reference on the menus of gourmet chefs.
Our half-cooked foie gras from Gers to enjoy with Pacherenc, Tariquet, or Uby.
Why it sells like hotcakes
Awarded at the 2024 General Agricultural Competition.
Local and traceable product, made with love (and no additives).
Prepared by real humans from Gers, not by an industrial robot.
Generous size for large tables and small indulgences.
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