Foie Gras Block Duck 210g


Foie Gras Block Duck 210g

Endowed with powerful flavours marked by the country, Comtesse du Barry gooses foies gras are characterized by the frankness of their aromas and their steady taste.

All the gooses are, as wants it the tradition, manured in the yellow corn in whole grain. Accurately selected, then adorned and flavored in the hand, these foies gras are all cooked without conservative to protect their intact flavours. Every stage of the manufacturing of our foies gras is realized with patience, thanks to the transmission of a home-made knowledge, with in memory the wish of the founders: elaborate the best foie gras of the world. From the beginning to the end of the manufacturing, it is the love of the cooking and the passion of the country which guide our cooks.

The Comtesse’s Pledge of Quality :

  • To realize delicious duck foie gras, Comtesse du Barry choose exclusively ducks born, raised, fed and cooked in France
  • All ducks come from the breeders of our cooperative which are fully traceable
  • Foies Gras are cooked in Comtesse du Barry workshops

Serving suggestions:

Toasted sourdough, brioche or slices of spiced bread. Delicious when paired with a slightly sweet wine such as Sauterne, Gewuerztaminer or Champagne.



Foie Gras Block Duck 210g

Foie Gras block Duck 210g. Comtesse du Barry has introduced this traditional recipe when the company was founded in 1954. The recipe has remained unchanged and still without any additives or preservatives. The process consists in mixing together a number of foies gras before cooking, which has the advantage of limiting the amount of fat released during cooking. These foies gras are of equal quality and offer a fine presentation and smooth cut. Farm raised duck from South West France.

An Exquisite Delight of Culinary Opulence. With every luxurious bite, you’re embracing a tradition that dates back centuries and continues to captivate the most discerning palates.

Comtesse du Barry was created in 1908 in a pleasant little Gascony village called Gimont. Joseph and Gabrielle Dubarry, respectively tinsmith and pork butcher, decided they wanted to be the makers of ‘the best foie gras in the whole world’. By 1926 the firm was renowned throughout the Gers area. The brand is now well present in airports, in les Galeries Lafayette Gourmet, in Monoprix outlets… and aspires to redeploy itself both nationally and internationally by the means of shops in shops, opening franchises and developing sales overseas.

Comtesse du Barry only uses french geese which are raised outdoors in the Gers region and are fed with whole grain corn. Their meticulous work permits to guarantee the quality of products. Using simple recipes, quality products and a touch of originality, Comtesse du Barry offers excellent products.

The Comtesse’s Pledge of Quality :


Serving suggestions:

On toasted sourdough, brioche, and paired with a sweet wine like Sauternes, Gewuerztaminer or even a Champagne.

Enjoy the Foie Gras at the very beginning of a meal or after an appetizer, when your taste buds are still fresh and ready.

At what temperature to serve Foie Gras? Ideally, chill it for several hours in the refrigerator (between +2 and + 4 ° C) and take it out 15 minutes before tasting. Be careful never to place the foie gras in the freezer as this will damage its texture and alter its aromas.

We recommend serving the Foie Gras in slices about 1 cm thick. Foie Gras can be cut with very fine wire (a lyre) or with a toothless knife blade dipped in hot water. Then place the slices on cooled plates.

How to taste Foie Gras? Above all, avoid spreading it. Place the foie gras on a piece of bread and let melt against the palate. The pleasure comes immediately.

Which fruits to combine foie gras with? Fresh fruits (especially figs, pears and grapes) or dried fruits (apricots, dates, prunes), chutneys, compote, marmalades or jams make up a choice score for the most demanding gourmets.

Should you add salt to your foie gras? Yes, favoring fleur de sel. Its iodized taste ideally season a slice of foie gras and its crystalline aspect provides a nice counterpoint to the velvety of foie gras. And Pepper? It is a great friend of foie gras because it gives it a tangy and acid note. Sarawak pepper adds a nuanced flavor, Cubeb pepper is round, slightly bitter while Java long pepper has an almost sweet flavor.

Serve with  Flavour Pearls (Balsamic, Lemon Black Pepper or Native Bush Tomato). Delicious on Margaret River Crackers.

Foie gras slicer available here.

About Comtesse du Barry:

South West France free range Goose and duck. Protected Geographical Indication.
Comtesse du Barry is well renowned and appreciated for its quality ‘foie gras’ recipes. Products are made with foie gras from free range geese and ducks traditionally raised and hand fed on whole maize grain using ancestral methods in the South West France countryside.

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