Whole Duck Foie Gras Terrine "Prestige"
Delivered in a gift box
Allow 10 days between your order and delivery
Deliveries are made on Wednesday, Thursday and Friday
Easy and secure payment by credit card or PayPal
Delivery in over 15 countries
Freshly packed and protected
21 days in a refrigerator from 0 ° to + 4 ° C
200g: 5 people 400g: 10 people
200 oder 400g
duck foie gras, salt, cognac, sugar, spices. antioxidant: sodium ascorbate, preservative: sodium nitrite. Cover fat: duck fat
Energy 2002 KJ / 486 Kcal, Fat 49g including saturated fatty acids 20g, Carbohydrates 3.0g including sugars 2.2g, Proteins 8.0g, Salt 1.1g
Fresh Duck Foie Gras Terrine
Considered by connoisseurs to be THE ultimate product, we are one of the last companies to offer it for sale. It is a fresh Foie Gras, not to be confused with raw Foie Gras, which is sold uncooked and used to make fresh Foie Gras terrine.
To prepare this product, our Head Chefs carefully sort the raw Foies Gras. They are then deveined by hand and seasoned with pepper, salt and a blend of spices which has been kept secret since 1803.
Cooked at a very gentle temperature of 60 - 70 °C tightly packed in its earthenware terrine, this whole Duck Foie Gras is extremely creamy. This cooking method preserves the delicate subtly of the Duck Foie Gras flavours.
Presented in a beautiful earthenware terrine adorned with the Maison Edouard Artzner emblem, this Duck Foie Gras will be the sublime finishing touch for your table and will amaze your guests.
To ensure the best possible protection during delivery, the product is placed in an attractively decorated cylindrical case.
Questions / Answers
Foie Gras releases a little fat during cooking which covers it as it cools and protects it.
This is a much-debated question!
To quote Silvano Serventi (a historian specialised in food customs) in his book “The Great History of Foie Gras”: “One may prefer the subtle sweetness of Goose Foie Gras, or be more inclined towards the musky aromas of Duck Foie Gras, but both offer the palate that unctuous texture that delights the senses with an indefinable voluptuousness.”
As you will have realised, it all comes down to personal taste. Goose Foie Gras is finer and more delicate. It is appreciated for its subtle, sweet, creamy flavour. Duck Foie Gras on the other hand has an intense, clean, rustic taste.
Contrary to popular belief, it is better to avoid wines that are too sweet and opt for demi-sec white wines. You could also treat yourself to Champagne. Its natural acidity and fine bubbles will counterbalance and cut through the richness of the Foie Gras.
To bring out all the flavours of this Duck Foie Gras, we recommend serving it with a slice of baguette or toast with a pinch of “fleur de sel” sea salt.
Perfect for sweet and savoury combinations, you can also serve it with Gewurztraminer jelly.
Of course! It can be used as a serving dish, a storage box or displayed as an ornament on a shelf.
