Speciality with Whole Goose Foie Gras with Black Truffle 3% and Armagnac

This recipe proposes a perfect alliance: that of the Goose Foie Gras, the black truffle and the Armagnac.  The whole Goose Foie Gras with Black Truffle and Armagnac will delight your taste buds with its smooth and subtly spiced texture. The Armagnac perfumes the liver remarkably well, enhancing the subtlety of the semi-cooked Goose Foie Gras and the exceptional flavor of the truffle.

An alliance of excellence :

Maison Artzner and the Bernard Loiseau group have combined their expertise to offer gourmets unique products that respect excellence, the watchword of both brands. The Artzner House puts its ancestral mastery at the service of the culinary ideas of Chef Patrick Bertron. Thus, all the know-how of the Foie Gras work is implemented to sublimate the new gastronomic recipes cooked by the Chef of the Bernard Loiseau relay.

The marriage of Foie Gras and truffles:

The alliance between Foie Gras and truffle is a refined culinary combination appreciated by gastronomy lovers. The Foie Gras, delicate and melting, marries perfectly with the truffle, a mushroom with an intense and pronounced flavor. The truffle brings a subtle and unique touch of aroma that will sublimate the taste of Foie Gras.

How to serve the whole Goose Foie Gras with Black Truffle and Armagnac?
To make it easier to remove the half-cooked Foie Gras from the jar, it is best to plunge it very quickly into hot water to loosen it from the sides. To obtain nice slices, you need a thin knife without teeth whose blade will have been previously passed under hot water or a Foie Gras lyre. The thickness of the slices should not exceed one centimeter. Depending on the size, the slice can weigh from 40 to 50g.

The Chef's advice : 

In order to obtain an elegant composition on a plate, with friendly and bright colors, do not hesitate to add some dices of Gewurztraminer jelly, a touch of fig confit with Sichuan pepper as well as some slices of rye bread.