Duck Foie Gras - special toasts
Deliveries are made on Wednesday, Thursday and Friday
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Delivery in over 15 countries
Freshly packed and protected
30 days at a temperature of 0°C to +4°C
6
300g
Duck foie gras, salt, Cognac, sugar, spices. Antioxidant: sodium ascorbate, preservative: sodium nitrite
Energy 2002 KJ / 486 Kcal, Fat 49g of which saturates 19g, Carbohydrate 3,0g of which sugars 2,2g, Protein 8,0g, Salt 1,1g
The pleasure of Fresh Foie Gras for your aperitif dinners
The jewel of Alsatian gastronomy, the Fresh Duck Foie Gras for toasts is one of the emblematic products of the Edouard Artzner House.
It is a fresh Foie Gras, not to be confused with raw Foie Gras, sold without cooking and used as a basis for making fresh Foie Gras.
Fresh Foie Gras is considered by connoisseurs to be THE product par excellence, and we are one of the last Houses to offer it for sale.
To create this product, our Chefs carefully select the raw Foies Gras. They are then deveined by hand and seasoned with pepper, salt and a mixture of other spices that have been kept secret since 1803.
Cooked at a very low temperature (60 -70°C), directly in a stainless steel mould, this Duck Foie Gras is extremely creamy. The choice of this cooking method preserves the finesse and subtlety of the Duck Foie Gras flavours.
For toasts with a refined presentation
With its shape specially designed for toasts, this Foie Gras is very popular for making amuse bouche. It is a real ally for your gourmet aperitifs, cocktail parties or buffets.
Our Chefs have designed this product so that it is the same size as your toasts. This saves a lot of time: no need to cut the foie gras with a cookie cutter to get magnificent mini slices!
Duck Foie Gras for toasts in vacuum-packed bread
This product is first cooked in a stainless steel mould, then removed from the mould and wrapped in tin foil. We have specially designed this packaging, with its red lines, so that you can make beautiful slices.
Questions / Answers
We advise you to take the Foie Gras out of the refrigerator a quarter of an hour before eating it. Thanks to its practical packaging you know exactly where to cut your slices. You just have to position yourself on the different lines on the tin foil. For clean slices you can use a lyre or a knife without teeth (smooth blade), previously run under hot water.
To best accompany this Foie Gras, we recommend an Alsace white wine such as a Pinot Gris or a Gewurztraminer.
To determine the ideal portion of foie gras per guest, it is crucial to answer two questions beforehand: are you going to eat it as a main course or a starter? Are the guests big eaters? Depending on your answers, the quantity can vary from 50 to 80g per guest.
