Foie Gras Block Goose 100g
$41.50
The 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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Description
Foie Gras Block Goose 100g is the tin we take to dinner parties — Comtesse du Barry’s goose bloc in the size that goes around the table without a scrap left over.
The house blends a number of goose foies gras before cooking them, an old technique that limits the fat released in the tin and produces a smooth, even bloc with a beautifully clean cut. On the palate it’s velvety and full, with the deep, honest character goose is prized for — a flavour that asks for nothing more than good bread and a cold glass of something sweet.
Serving it well
- Out of the fridge fifteen minutes before serving, onto cooled plates
- Cut with a knife dipped in hot water for that showroom slice
- Ripe pear, a spoon of chutney or a few dried apricots on the side
- Gewürztraminer if you like aromatics, Sauternes if you like tradition
The house of Comtesse du Barry
One of Gascony’s best-known names in foie gras began in Gimont in 1908, and the recipe in this tin hasn’t changed since 1954 — no additives, geese raised outdoors in the Gers on whole-grain corn, everything cooked in the maison’s own workshops. We bring it to Australia so you don’t need a stopover in Toulouse.
Additional information
| Weight | 0.1 kg |
|---|---|
| Size / Volume | 100g tin |
| Dietary | No additives |
| Origin | South West France (Gers) — free-range geese, cooked in Comtesse du Barry workshops |
| 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. |
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Frequently asked questions
What is the difference between goose and duck foie gras?
Comtesse du Barry makes both: this goose version is characterised by the frankness of its aromas and a steady, full taste, from free-range geese raised outdoors in the Gers and fed whole grain corn in the traditional way. The duck blocks come from South-West French ducks — many gourmets keep both on hand.
How do I cut foie gras cleanly?
Use a very fine wire (a lyre or foie gras slicer) or a toothless knife blade dipped in hot water, and cut slices about 1cm thick. Place them on cooled plates for serving.
What do you eat with goose foie gras?
Fresh figs, pears and grapes, or dried apricots, dates and prunes; chutneys and marmalades also shine. Season with fleur de sel and pepper, and pour a slightly sweet wine — Sauternes, Gewürztraminer or Champagne.
Is this goose foie gras additive free?
Yes — the block recipe dates from 1954 and has never changed, cooked without additives in Comtesse du Barry's own workshops to protect the intact flavours.
When in the meal should foie gras be served?
At the very beginning of the meal, or straight after an appetiser, while the taste buds are still fresh. The 100g tin makes a refined entrée; 65g and 210g tins are also available.
How much does delivery cost for Foie Gras Block Goose 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 Goose 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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