Enjoy our whole duck foie gras from Gers - 420g

Gers excellence on your plate. Nothing more, nothing less.

Ingredients: Duck foie gras (Origin Gers - France), 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; Proteins 8.41g; salt 1.11g.

Marmiton enjoyed it

Why choose this foie gras?

Because it has nothing to hide.
Just one star ingredient: whole duck foie gras, raised and prepared in Gers. Simply seasoned — salt, pepper, and that's it. No frills. No preservatives. Not needed.

In a 420g jar (serves 7 to 8 well-mannered people, 4 if dining with your gourmet uncle).

Taste & texture? A palate caress

Creamy, melting, with that typical character of the Southwest.
Each bite thanks tradition. And your tongue applauds (but silently, it's more chic).

Awarded

🥉 Bronze medal at the General Agricultural Competition of Paris 2025.
In other words: approved by pros, loved by gourmets.

Tasting tips

• Take it out of the fridge 15 minutes before (we don't eat frozen foie gras, unless you're a penguin).

• Slice with a warm blade to avoid the "ruined wall" effect.

• With friends: toasted country bread, homemade onion confit

• Our whole duck foie gras from Gers is best enjoyed with Pacherenc, Tariquet, or Uby.

They tried it, they talk about it:

Delivery & storage

• Can be kept at room temperature as long as it is sealed.

• After opening, refrigeration is mandatory (and no more than 2-3 days, okay).

• Shipped carefully throughout France, and even to your cousins abroad.

FAQ - Everything you need to know about this whole duck foie gras from Gers

• Can foie gras be stored at room temperature?
  Yes, as long as the jar is unopened, it can rest peacefully in a cupboard. Once opened, refrigerate it, well covered, and consume within 3 days to avoid a gastronomic disaster.
• What is the difference between whole foie gras and block foie gras?
  Whole foie gras comes from a single lobe, prepared as is. More subtle taste, noble texture. The block, on the other hand, is an emulsion of several livers, sometimes reconstituted. In short: whole foie gras is the grand cru. The block is the box wine (good, but not the same).
• What is the best bread to accompany this artisanal foie gras from Gers?
  Lightly toasted country bread, fig bread, or even toasted brioche if you want to play the festive card. Avoid industrial sliced bread, it's like drinking champagne from a plastic cup.
• Is this foie gras really made in Gers?
  Yes. The ducks are raised in Gers, the liver is prepared on-site according to local tradition. No suspicious imports or tampered recipes. It's 100% Gers foie gras.
• Can this foie gras be given as a gourmet gift?
  Absolutely. With its elegant jar and artisanal recipe, it ticks all the boxes for a refined gift. Ideal for Christmas, holidays, gourmet baskets, or to thank a neighbor who watches your cat.
• What wine pairs well with this whole Southwest foie gras?
  Sure bets: a Pacherenc-du-Vic-Bilh, a sweet Jurançon
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