French foie gras southwestern 1890-Delpeyrat
foie gras entier de canard du sud ouest 1890
+1 bag gingerbread Theodore Bardin-Cuinet
+1 jar jam fig and nut
Jar 230 gr - 5/6 serves- best before : 2015
Delpeyrat was founded in 1890
Delpeyrat put into developing these livers all his passion and expertise while respecting commitments rigorous quality it so that your taste remains an unforgettable and exceptional moment!
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 "baguette". 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.
foie gras South West, salt, pepper, preservative: sodium nitrite. Ducks born in the South West & of parents raised in the South West.
This product can be stored at room temperature before opening. After opening refrigerate and eat quickly.
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