Lovers of Foie Gras with a strong flavour will prefer a Duck Foie Gras than a Goose Foie Gras. “Preserved” Foie Gras is cooked at a higher temperature so that it can be conserved in its jar at room temperature for several years.
"Whole” Foie Gras is the “King” of Foies Gras. It is prepared from a whole fresh lobe or part of a lobe of liver, which is deveined and hand seasoned. Whole Duck Foie Gras has a melt-in-the-mouth texture and a taste which is more pronounced and rustic than that of Goose Foie Gras.
Tasting advice: Refrigerate for at least 6 hours before opening. Remove from the fridge and slice it 10 minutes before serving. Serve together with a slice of toasted bread or a fresh “French Baguette” seasoned with just a dash of sea salt to release its delicate and powerful aromas.
Ingredients: duck liver, ascorbic acid, salt, sugar, spices, aromatics, alcohol.