Whole Duck Foie Gras

For more than two centuries, Edouard Artzner's chefs have been preparing the greatest Foies Gras of Alsace in the respect of the Alsatian tradition. If you prefer a Foie Gras with a strong character, choose a Duck Foie Gras with an orange-beige color. It is at the beginning of the meal, when the palate is still neutral, that you will fully appreciate all the aromas of the Duck Foie Gras!

Edouard Artzner introduces you to this ingot of whole duck Foie Gras, with its characteristic and rustic flavor. Made from a whole lobe of Foie Gras, it will surprise the true amateurs of gastronomy. It is cooked at a gentle temperature, making it an extremely creamy half-cooked Foie Gras. With its trapezoidal shape reminiscent of traditional terrines, this Foie Gras is an ideal gift for occasions such as a birthday or Christmas. Its elegant presentation will certainly please lovers of fine and gourmet products.

How to serve the lingot of duck Foie Gras ? 

To facilitate the removal of a half-cooked Foie Gras ingot from a tray, it is quickly immersed in 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. The thickness of the slices should not exceed one centimeter. The weight of the slice can vary between 40 and 50g depending on the chosen format.

Chef's advice: 

A good farmhouse bread will be the ideal accompaniment to your tasty whole duck Foie Gras. Accompany it with a few grains of Guérande sea salt, gewurztraminer jelly or dried fruit compote; they will nicely dress up your plate without dominating the subtle flavor of your Duck Foie Gras. Moreover, its rustic side goes perfectly with the spicy bouquet of Gewurztraminer or a sweet wine like Sauternes or Monbazillac.