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Considered by enthusiasts as THE product par excellence, we are one of the last companies to offer it for sale. This is a fresh Foie Gras, not to be confused with raw Foie Gras, sold without cooking and used as the basis for making fresh Foie Gras in terrines.
To create this product, our Chefs carefully select the raw Foie Gras. They are then deveined by hand and seasoned with pepper, salt and a mixture of other spices that have been kept secret since 1803.
Cooked at a very low temperature (65°C), directly in its porcelain terrine, this Whole Duck Foie Gras is extremely smooth. The choice of this cooking method preserves the finesse and subtlety of the Duck Foie Gras flavours.
Presented in a magnificent porcelain terrine in the colours of the Edouard Artzner House, this Duck Foie Gras will enhance your table and amaze your guests.
In order to ensure the best possible delivery conditions, this product is placed in a pretty tambourine.
The Foie Gras releases a little fat during cooking which will cover it as it cools and thus act as protection.
This is a great debate!
Let's take up the words of Silvano Serventi (historian specialising in food customs) in the book "The Great History of Foie Gras": "One may prefer the subtle sweetness of Goose Foie Gras, or lean 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 can see, it's all a matter of taste. Goose Foie Gras is finer, more delicate. We appreciate its subtle, soft and unctuous flavour. Duck Foie Gras, on the other hand, has a rustic, frank and strong taste.
Contrary to certain preconceived ideas, it is better to avoid wines that are too sweet and prefer semi-dry white wines. You can also be surprised by Champagne. Its natural acidity and fine bubbles will counterbalance and lighten the richness of the Foie Gras.
To bring out all the flavours of this Duck Foie Gras, we recommend accompanying it with a slice of toasted baguette/bread topped with salt.
A champion of sweet and sour combinations, you can also serve it with a Gewurztraminer jelly or onion confit.
Of course you can! You can reuse it as a serving dish, a storage box or as an ornament on a shelf.