Description
Foie Gras Block Goose 210g
Foie Gras block Goose 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. 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. This foie gras is 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, when 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 :
- South West France free range goose and duck
- Cooked in Comtesse du Barry workshops
- Traditionally made Foie Gras
Packaging:
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.
