Whole Duck Foie Gras in a cloth
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Freshly packed and protected
280g : 90 days at a temperature of 0°C to +4°C
600g : 30 jours à une température de 0°C à +4°C
5-6 (280g) or 10 (600g)
280g or 600g
Duck foie gras, salt, Cognac, sugar, spices. Antioxidant: sodium ascorbate, preservative: sodium nitrite
Energy 2002 KJ / 486 Kcal, Fat 49g of which saturates 19g, Carbohydrate 3,0g of which sugars 2,2g, Protein 8,0g, Salt 1,1g
Whole Duck Foie Gras in a cloth, a recipe handed down from generation to generation
One of the jewels of Alsatian gastronomy, fresh Duck Foie Gras in a cloth is one of the emblematic products of Maison Edouard Artzner.
Considered by epicureans to be a really exceptional product, it is produced in our Schiltigheim workshop in Alsace (France) by our Head Chefs.
To prepare this Fresh Foie Gras, our Head Chefs carefully sort the raw Foie 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, this Duck Foie Gras is extremely creamy. This cooking method preserves the delicate subtly of the Duck Foie Gras flavours.
It is ideal to cut neat, round slices. A perfect festive starter for a Christmas meal, parties or a family celebration.
Duck Foie Gras in a cloth
Our Head Chefs cook this Foie Gras using the sous-vide technique in a bain-marie. This method preserves the quality of the Foie Gras and ensures uniform, even cooking. This gives a creamy, melt-in-the-mouth texture and a sweet, subtle flavour. Connoisseurs will have the great pleasure of rediscovering the flavours of a Foie Gras of yesteryear.
Questions / answers
We recommend serving a white wine from Alsace such as a Pinot gris or a Gewurztraminer to accompany this Foie Gras.
This product keeps for between 30 and 90 days in the refrigerator. After opening, it can be consumed within three days if it is stored in the refrigerator wrapped in cellophane.
Adopt the art of simplicity! For a gourmet starter, opt for French pain de campagne or a lightly toasted baguette. Simply lay your slice of Foie Gras delicately on the bread and add a pinch of “fleur de sel” sea salt or onion, fig or onion and mango jam.
