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Duck Foie Gras Pâté – Paul Balzak’s (135 g): 90% duck liver, silky texture with subtle notes of Port and Armagnac.
Ready to slice and enjoy on brioche or toasted bread.Pure luxury in every bite.
Soft, silky, and with just the right touch of elegance. This duck foie gras block is made with 90% duck fat liver, carefully emulsified to achieve a creamy and homogeneous texture, as defined by the bloc standard (an emulsion of foie subjected to heat and pressure for optimal mouthfeel). A hint of Port and Armagnac, sugar, and white pepper round out the aromatic profile, maintaining a clean and long-lasting flavor. Sterilized and ready to eat.
How to enjoy it (restaurant-quality result in 1 minute):
1) Chill for 20–30 minutes. 2) Unmold (open both ends and push). 3) Cut with a warm knife (in hot water) into slices of 8–10 mm.
Serve it over toasted brioche or sourdough bread, with flaked sea salt and fig jam or caramelized onion. Pairs wonderfully with Cava Brut Nature, Sauternes/late harvest, or a dry white Port.
Important details
Ingredients: duck fat liver (90%), water, sugar, nitrite salt (preservative: sodium nitrite), Port wine, Armagnac, white pepper, ascorbic acid.
Format: can 135 g. Ready to eat. Store in a cool, dry place; once opened, consume the same day.
Duck Foie Gras Pâté – Paul Balzak’s (135 g): 90% duck liver, silky texture with subtle notes of Port and Armagnac.
Ready to slice and enjoy on brioche or toasted bread.Pure luxury in every bite.
Soft, silky, and with just the right touch of elegance. This duck foie gras block is made with 90% duck fat liver, carefully emulsified to achieve a creamy and homogeneous texture, as defined by the bloc standard (an emulsion of foie subjected to heat and pressure for optimal mouthfeel). A hint of Port and Armagnac, sugar, and white pepper round out the aromatic profile, maintaining a clean and long-lasting flavor. Sterilized and ready to eat.
How to enjoy it (restaurant-quality result in 1 minute):
1) Chill for 20–30 minutes. 2) Unmold (open both ends and push). 3) Cut with a warm knife (in hot water) into slices of 8–10 mm.
Serve it over toasted brioche or sourdough bread, with flaked sea salt and fig jam or caramelized onion. Pairs wonderfully with Cava Brut Nature, Sauternes/late harvest, or a dry white Port.
Important details
Ingredients: duck fat liver (90%), water, sugar, nitrite salt (preservative: sodium nitrite), Port wine, Armagnac, white pepper, ascorbic acid.
Format: can 135 g. Ready to eat. Store in a cool, dry place; once opened, consume the same day.
