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Whole Duck Foie Gras Mi-Cuit Malvasía 100 g – Mini Box
Discover the Whole Duck Foie Gras Mi-Cuit Malvasía 100 g, a gourmet specialty made in Abejar (Soria) by Canard, S. A., under its Malvasía brand.
Prepared from a whole piece of duck fat liver, unprocessed, it undergoes a gentle pasteurization that preserves its structure and flavor and texture characteristics.
Its creamy consistency, intense flavor, and persistent aroma make it an excellent choice for preparing special starters and appetizers.
Main characteristics:
Whole mi-cuit duck foie gras.
Made by Malvasía in Abejar (Soria).
Whole piece of foie gras, unprocessed.
Creamy, spreadable, and firm texture for slicing.
Intense and persistent flavor.
Gentle pasteurization treatment.
Vacuum packed and presented in a box.
Gluten-free, according to the manufacturer's declaration.
Mini format of 100 g.
Ideal for canapés, toast, and gourmet appetizers.
Ingredients: duck foie gras, salt, sugar, pepper, and liquor; preservative: sodium nitrite; antioxidant: sodium ascorbate.
Allergens: the manufacturer declares that it does not contain mandatory allergens.
Contains liquor.
Net weight: 100 g.
Storage: keep refrigerated between 0 and 5 °C.
Best before: shelf life indicated by the manufacturer is 3 months from production. Always respect the date on the packaging.
A duck specialty to enjoy in thin slices, accompanied by toasted bread and a soft garnish.
The Whole Duck Foie Gras Mi-Cuit Malvasía 100 g is a specialty made by Canard, S. A., in Abejar (Soria), under the Malvasía brand.
It is prepared from a whole piece of duck fat liver, uncrushed, vacuum packed, and subjected to gentle pasteurization.
This process preserves much of the characteristics of foie gras and allows for a creamy, unctuous, and firm texture for slicing.
Its presentation in a 100 g box is particularly practical for preparing appetizers, tastings, and gourmet starters.
The French term mi-cuit means semi-cooked.
Unlike a canned foie gras subjected to a more intense thermal treatment, mi-cuit receives gentle pasteurization.
This allows it to preserve its characteristic creamy texture and intense flavor.
The designation whole foie gras indicates that it is made from a whole piece of fat liver, uncrushed.
Therefore, it is not an emulsified block or a foie gras mousse.
Malvasía is a brand specialized in the production of foie gras and duck gastronomic products.
Its manufacturer, Canard, S. A., operates in Abejar, Soria, and has a history in the sector since 1989.
The company markets various duck specialties, including fresh foie gras, whole foie gras, mi-cuit, block, and mousse.
The Mini Whole Foie Gras Mi-Cuit 100 g stands out for its reduced format while maintaining the structure of a whole piece.
The mi-cuit foie gras from Malvasía has a compact and shiny appearance, with a characteristic corn-yellow color.
Its texture is creamy and unctuous, yet it retains the firmness needed for slicing.
On the palate, it offers an intense and persistent flavor, accompanied by the nuances of the seasonings used in its preparation.
A specialty designed to be enjoyed in small portions, appreciating its texture and aromatic profile.
To enjoy its characteristics, it is recommended to take the product out of the refrigerator a few minutes before consuming it.
Preparation:
Remove the box and non-edible wrappings.
Cut the foie gras while it is still cold.
Use a sharp knife, preheated in hot water and dried.
Leave the slices out of the refrigerator for a few minutes before serving.
Avoid keeping the product at room temperature for prolonged periods.
On toasted bread
Serve a slice of foie gras on a thin, crunchy toast.
With brioche
The slightly sweet flavor of brioche complements the intensity of the foie gras.
With apple compote
A small amount of compote provides a soft, fruity contrast.
With fig jam
The combination of foie gras and fig is particularly suitable for festive appetizers.
With Pedro Ximénez reduction
A few drops add sweetness and aromatic notes that complement the product.
In a gourmet starter
Present several slices of foie gras with toasted bread and a light garnish.
Appearance: compact and shiny, with a corn-yellow hue.
Aroma: intense and characteristic of duck foie gras.
Texture: creamy, unctuous, and firm for cutting.
Flavor: intense, with the nuances typical of duck fat liver and its seasonings.
Finish: persistent and
Net weight:
Whole Duck Foie Gras Mi-Cuit Malvasía 100 g – Mini Box
Discover the Whole Duck Foie Gras Mi-Cuit Malvasía 100 g, a gourmet specialty made in Abejar (Soria) by Canard, S. A., under its Malvasía brand.
Prepared from a whole piece of duck fat liver, unprocessed, it undergoes a gentle pasteurization that preserves its structure and flavor and texture characteristics.
Its creamy consistency, intense flavor, and persistent aroma make it an excellent choice for preparing special starters and appetizers.
Main characteristics:
Whole mi-cuit duck foie gras.
Made by Malvasía in Abejar (Soria).
Whole piece of foie gras, unprocessed.
Creamy, spreadable, and firm texture for slicing.
Intense and persistent flavor.
Gentle pasteurization treatment.
Vacuum packed and presented in a box.
Gluten-free, according to the manufacturer's declaration.
Mini format of 100 g.
Ideal for canapés, toast, and gourmet appetizers.
Ingredients: duck foie gras, salt, sugar, pepper, and liquor; preservative: sodium nitrite; antioxidant: sodium ascorbate.
Allergens: the manufacturer declares that it does not contain mandatory allergens.
Contains liquor.
Net weight: 100 g.
Storage: keep refrigerated between 0 and 5 °C.
Best before: shelf life indicated by the manufacturer is 3 months from production. Always respect the date on the packaging.
A duck specialty to enjoy in thin slices, accompanied by toasted bread and a soft garnish.
The Whole Duck Foie Gras Mi-Cuit Malvasía 100 g is a specialty made by Canard, S. A., in Abejar (Soria), under the Malvasía brand.
It is prepared from a whole piece of duck fat liver, uncrushed, vacuum packed, and subjected to gentle pasteurization.
This process preserves much of the characteristics of foie gras and allows for a creamy, unctuous, and firm texture for slicing.
Its presentation in a 100 g box is particularly practical for preparing appetizers, tastings, and gourmet starters.
The French term mi-cuit means semi-cooked.
Unlike a canned foie gras subjected to a more intense thermal treatment, mi-cuit receives gentle pasteurization.
This allows it to preserve its characteristic creamy texture and intense flavor.
The designation whole foie gras indicates that it is made from a whole piece of fat liver, uncrushed.
Therefore, it is not an emulsified block or a foie gras mousse.
Malvasía is a brand specialized in the production of foie gras and duck gastronomic products.
Its manufacturer, Canard, S. A., operates in Abejar, Soria, and has a history in the sector since 1989.
The company markets various duck specialties, including fresh foie gras, whole foie gras, mi-cuit, block, and mousse.
The Mini Whole Foie Gras Mi-Cuit 100 g stands out for its reduced format while maintaining the structure of a whole piece.
The mi-cuit foie gras from Malvasía has a compact and shiny appearance, with a characteristic corn-yellow color.
Its texture is creamy and unctuous, yet it retains the firmness needed for slicing.
On the palate, it offers an intense and persistent flavor, accompanied by the nuances of the seasonings used in its preparation.
A specialty designed to be enjoyed in small portions, appreciating its texture and aromatic profile.
To enjoy its characteristics, it is recommended to take the product out of the refrigerator a few minutes before consuming it.
Preparation:
Remove the box and non-edible wrappings.
Cut the foie gras while it is still cold.
Use a sharp knife, preheated in hot water and dried.
Leave the slices out of the refrigerator for a few minutes before serving.
Avoid keeping the product at room temperature for prolonged periods.
On toasted bread
Serve a slice of foie gras on a thin, crunchy toast.
With brioche
The slightly sweet flavor of brioche complements the intensity of the foie gras.
With apple compote
A small amount of compote provides a soft, fruity contrast.
With fig jam
The combination of foie gras and fig is particularly suitable for festive appetizers.
With Pedro Ximénez reduction
A few drops add sweetness and aromatic notes that complement the product.
In a gourmet starter
Present several slices of foie gras with toasted bread and a light garnish.
Appearance: compact and shiny, with a corn-yellow hue.
Aroma: intense and characteristic of duck foie gras.
Texture: creamy, unctuous, and firm for cutting.
Flavor: intense, with the nuances typical of duck fat liver and its seasonings.
Finish: persistent and
