French foie gras from southwest 30%-Labeyrie
foie gras de canard du sud ouest 30%
+1 bag gingerbread Theodore Bardin-Cuinet
+1 jar jam fig and nut
box 315 gr - 6/7 serves- best before : 2015
With a tradition that dates back over 4500 years, the Duck Foie Gras is the essential reference for special occasions
All Foie Gras Duck Labeyrie guaranteed IGP Southwest. (Protected Geographical Indication)
board preparation :
As an aperitif or to accompany your gourmet salads.
as a starter 50 to 70 grams per person, 100 to 130 grams main course.
Put the can in the fridge a few hours before serving your foie gras. Take it out and turn out on a glass dish or porcelain 1/2 hour before serving and putit back in the fridge. Remove from fridge your Bloc de foie gras a few minutes before serving.
You can slice it with a lyre foie gras or a thin knife previously dipped in hot water.
To slice it, it is preferable to use a knife without teeth prélablement soaked in hot water. At each cut, you do the same by dipping it again it in hot water and wipe able to significantly cut the foie gras.
To keep cool on the table, you can place the dish on a bed of ice.
with this dish sommelier advice :
- Fluffy white wines: the most famous of course remains the Sauternes. You can also try other wines from southwest such as Jurançon Monbazillac or soft Bergerac. By cons, Alsace, choose a late harvest wine, a Gewurztraminer.
- Dry white wines: Côtes de Beaune or even a smooth Champagne blend perfectly with the foie gras. Graves or a Châteauneuf-du-Pape, also reserve their secrets.
- Red wines: they can also wonder about foie gras with great vintages like Medoc (Margaux, Pauillac), raw Libournais (Pomerol) and even tannic Madiran and Cahors. By cons, avoid wines too light or too young.
board chef :
What bread preferably can be choose?
you can choose a beautiful country bread or simply a "baquette". Then cut a few slices grilled or not. Do not spread, just drop them on the table.
You can also choose a gingerbread slightly toaster.
A gourmet accompany foie gras with confit, onions, shallots, figs ...
Production of geese and duck and practice of gavage dates back to ancient Egypt. Pliny suggests, then the Roman Empire import in France, where it is found particularly in the Gers and the Périgord, but also in eastern France. Originally, the Egyptians and Romans gorged geese with figs, corn is an import from Central America.
Once Gras Southwest pieces of Duck foie gras South West (30%), water, salt, Armagnac, spices, sugar, antioxidant: E301, preservative: E250.
This product can be stored at room temperature before opening. After opening refrigerate and eat quickly.
-We do offer reduced/combined shipping on multiple purchases within our store. Please place your order and request an invoice and we will adjust the shipping price according to the total product weight for all items.
-Although possible but highly rare and unlikely, in the case there are duty fees/import taxes, it is the responsibility of the buyer to settle the amount with customs.
-Products are always new and recently purchased to insure top quality and freshness.
FEEDBACK: IS VERY IMPORTANT to US.
We will leave you feedback no later than 24 hours after receiving feedback from you. If there is a problem with your order, please contact us prior to leaving feedback so we can address the issue and work it out.
MERCI A TOUS!
shipping, standard or express, worldwide possible. For unscheduled destinations, thank you for contacting us.