Cassoulet Gimontois With Grilled Toulouse Sausages
$29.50The pork cassoulet from Comtesse du Barry’s home village: lingot beans, confit pork loin and grilled Toulouse sausage in a two-serve tin from the Gers.
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Cassoulet Languedocien Duck Confit Toulouse Sausage
$29.50The duck lover’s cassoulet: free-range duck leg confit, grilled Toulouse sausage and creamy lingot beans, slow-cooked in the Gers and tinned for two.
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Country Style Pork Terrine Hazelnuts 140g
$16.50The board-builder’s jar: rustic French pork terrine threaded with roasted hazelnuts — the crowd-pleaser that converts pâté sceptics.
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Country style Pork Terrine Hazelnuts 70g
$7.90Coarse country pork terrine with the toasty crunch of roasted hazelnuts — a single-serve French tin that upgrades any lunch.
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Duck Breast Terrine 140g
$16.50The buffet anchor: a big glass jar of colourful South-West duck terrine that slices into vivid rounds for platters and picnics.
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Duck Breast Terrine 70g
$7.90A marbled mosaic of South-West duck with leek, thyme and a whisper of Espelette — the small tin that makes an entrée look professional.
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Duck Confit Guerande salt
$29.50Free-range duck legs slow-cooked in their own fat with Guérande salt — restaurant duck confit that only asks you to crisp the skin.
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Duck Orange Terrine 140g
$16.50The sharing-board star: duck terrine bright with orange zest, candied onions and warm spice — sweet-savoury slices nobody can leave alone.
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Duck Orange Terrine 70g
$7.90Duck à l’orange, tinned for one: orange zest, candied onions, warm spice and a whisper of Cognac in a solo-sized French classic.
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Duck Terrine Green Peppercorn 140g
$16.50The wine-night jar: free-range duck terrine threaded with fragrant green peppercorns — enough bite for a big red, enough finesse for seconds.
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Duck Terrine Green Peppercorn 70g
$7.90French duck terrine with attitude: green peppercorns popping small bursts of aromatic heat through tender free-range duck.
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Foie Gras Block Duck 100g
$34.50The host’s secret weapon: Comtesse du Barry’s classic duck bloc, full-flavoured and fine-textured, ready whenever an occasion appears out of nowhere.
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Foie Gras Block Duck 210g
$64.00The feast-sized duck bloc from Comtesse du Barry: rich, smooth and generous enough for proper slices all round, with seconds to spare.
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Foie Gras Block Duck 65g
$22.00Weeknight luxury: a small tin of Comtesse du Barry’s robust duck bloc, sized for an apéritif for two with something cold and sparkling.
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Foie Gras Block Goose 100g
$41.50The dinner-party goose foie gras: Comtesse du Barry’s velvety bloc in the size that serves a table of friends, made to a recipe untouched since 1954.
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Foie Gras Block Goose 210g
$82.00The celebration centrepiece: a generous bloc of Comtesse du Barry goose foie gras that carves into flawless slices for the whole table.
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Foie Gras Block Goose 65g
$26.00Your first taste of true goose foie gras: Comtesse du Barry’s original 1954 recipe, silky and rich, in a little tin made for sharing between two.
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Gascony Pork Terrine 140g
$16.50The pantry-staple jar: Comtesse du Barry’s signature Gascony pork terrine, sized for a lazy French country lunch around the table.
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Gascony Pork Terrine 70g
$7.90The first Comtesse du Barry terrine to try: garlicky, parsley-flecked Gascony pork in a one-serve tin — simple, balanced and quietly addictive.
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Magic Wands Rillettes
$32.00Duck, goose and Espelette-pork rillettes in three 70g tins — a slow-cooked Comtesse du Barry tasting flight for the spread enthusiast.
Frequently asked questions
Can I buy Comtesse du Barry foie gras in Australia?
Yes — Hubert Gourmet imports the Comtesse du Barry range and ships it Australia-wide. You'll find duck and goose Foie Gras Blocks in 65g, 100g and 210g tins, plus rillettes, terrines, confit and cassoulet, all available to order online.
What's the difference between a terrine, a rillette and foie gras?
Foie gras is the prized, richly flavoured liver of duck or goose, served as a luxurious centrepiece. A terrine is a coarser paté-style preparation set in a mould, while rillettes are slow-cooked meat shredded and preserved in its own fat for a spreadable, melt-in-the-mouth texture — perfect on toast or crackers.
How should I serve Comtesse du Barry products?
Serve foie gras lightly chilled on toasted brioche with a touch of sweetness like fig or onion jam. Terrines and rillettes are wonderful spread on fresh bread or crackers as part of a grazing board, and the cassoulet simply needs gentle heating for a hearty French main.