Foie Gras Block Duck 100g
$34.50
The host’s secret weapon: Comtesse du Barry’s classic duck bloc, full-flavoured and fine-textured, ready whenever an occasion appears out of nowhere.
95 in stock
Description
Keep a tin of Foie Gras Block Duck 100g in the fridge and you’re never caught out — it’s the quiet insurance policy behind many of our customers’ best last-minute dinners.
This is Comtesse du Barry’s classic duck bloc: full-flavoured, savoury and smooth, made by combining several duck foies gras before they’re cooked. The method, unchanged since 1954, keeps the fat in check during cooking and delivers a fine, even texture that slices without crumbling. No additives — the recipe has never needed them.
How we serve it
- Chilled slices on toasted sourdough — and resist the urge to spread
- Cracked pepper works beautifully; the French favour Sarawak for its nuance
- Pair it with chutney, marmalade or fresh pear
- Open a Sauternes, or any honeyed late-harvest white
From Gimont, South-West France
Comtesse du Barry has made foie gras in the Gascon town of Gimont since 1908, using farm-raised ducks born, fed and cooked entirely in France. Every tin is prepared in the company’s own workshops, and every one we sell travels a direct line from Gascony to your table.
Additional information
| Weight | 0.1 kg |
|---|---|
| Size / Volume | 100g tin |
| Dietary | No additives |
| Origin | South West France — farm-raised, free-range duck born, raised, fed and cooked in France |
| Storage | Keep refrigerated (+2 to +4°C); remove 15 minutes before serving. Never freeze. |
| Serving suggestion | Serve chilled in 1 cm slices on toasted sourdough or brioche, with a sweet wine such as Sauternes, Gewürztraminer or Champagne. |
Recipes & ideas with this product
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Frequently asked questions
Is the 100g duck foie gras a good size for a dinner party?
It sits neatly between the 65g taster and the 210g entertaining tin — ideal for an entrée for a small dinner party. Serve slices about 1cm thick on cooled plates and it goes further than you might expect.
How is a bloc of duck foie gras made?
To the traditional recipe Comtesse du Barry introduced in 1954, unchanged since: several duck foies gras are mixed before cooking, limiting the fat released and giving even quality, fine presentation and a smooth cut — with no additives.
What bread should I serve with foie gras?
Toasted sourdough, brioche or slices of spiced bread. Place the foie gras on the bread rather than spreading it, and let it melt against the palate — that is the French way.
At what temperature should foie gras be served?
Chill it for several hours between +2 and +4°C and take it out of the fridge 15 minutes before tasting. Never freeze foie gras — it damages the texture and alters the aromas.
Where do Comtesse du Barry's ducks come from?
Exclusively ducks born, raised, fed and cooked in France — free-range, farm-raised birds from South West France, from fully traceable breeders in the house's cooperative.
How much does delivery cost for Foie Gras Block Duck 100g?
Delivery is calculated by parcel weight at checkout, starting from $9.90 for small orders — and it's completely FREE anywhere in Australia when your order totals $150 or more. Add a few favourites to your cart and delivery is on us.
Can I buy Foie Gras Block Duck 100g anywhere in Australia?
Yes — Hubert Gourmet delivers to every Australian state and territory, from Perth to Sydney, Melbourne, Brisbane and beyond. Order online and it ships straight to your door.
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