Whole Goose Foie Gras
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
12 months at a temperature of 0°C to + 4°C
2-3 (140g) or 4-5 (210g)
140 grams ou 210 grams
goose liver, salt, sugar, spices. antioxidant : sodium ascorbate, preservative : sodium nitrite.
Energy 1962 kJ / 476 kcal, Fat 48g of which saturates 18g , Carbohydrate 2,3g of which sugars 1,6g, Protein 8,3g, Salt 1,4g
Edouard Artzner invites you to discover an exceptional product with its semi-cooked whole foie gras, made from a whole lobe of liver. True gourmet lovers will be pleasantly surprised by the tenderness and richness of flavor of this product, which testifies to the know-how and experience of Edouard Artzner's chefs.
Edouard Artzner's whole semi-cooked foie gras is offered in a glass jar in three different sizes to suit all consumption occasions (birthdays, Valentine's Day, Easter, Christmas, New Year...). This exquisite product is a perfect gift for lovers of liver pâté , who can thus discover or rediscover the pleasures of French gastronomy.
This semi-cooked whole foie gras has a melt-in-the-mouth texture and a rich flavor that will delight even the most demanding palate. To serve it at the right temperature, remove it from the refrigerator 15 minutes before cooking.
With its whole semi-cooked foie gras, Edouard Artzner offers you an unforgettable gastronomic experience that testifies to the passion and expertise of this house. This exquisite product is an invitation to discover the unique flavors of French gastronomy and guarantees pleasure in every bite.
A better shelf life ...
Edouard Artzner's semi-cooked liver pâté is cooked at a higher temperature than fresh liver pâté (between 80°C and 85°C at the core), which gives it a firmer texture and allows it to keep for 1 year.
How to serve the Edouard Artzner liver pâté?
To facilitate the extraction of a liver pâté from the jar, dip it very quickly in hot water so that it separates from the walls. To get nice slices, you will need a thin, toothless knife, the blade of which has previously been held under hot water. The thickness of the slices should be no more than 1 cm. Depending on the format, one slice weighs between 40 and 50 g.
The advice of the chef
For a trendy plate arrangement in warm and bright colors, add two flutes of puff pastry with sesame seeds, a few cubes of Gewürztraminer jelly and a pinch of fig confit with Szechuan pepper.
