Whole Goose Foie Gras
Deliveries are made on Wednesday, Thursday and Friday
Easy and secure payment by credit card or PayPal
Delivery in over 15 countries
Freshly packed and protected
12 months at a temperature of 0°C to + 4°C
3/4
180 grams
Goose foie gras, salt, sugar, spices. antioxidant : sodium ascorbate, preservative : sodium nitrite.
Energy 1962 kJ / 476 kcal, Fat 48g of which saturates 18g , Carbohydrate 2,3g of which sugars 1,6g , Protein 8,3g, Salt 1,4g
The Goose Foie Gras in "lingot" format is a perfect alliance between tradition and greed, with its fine texture and subtle flavor. Created by Edouard Artzner's chefs, this format is reminiscent of the Alsatian tradition and will be perfect for your aperitifs, starters and festive dishes. Fine gourmets will be delighted to taste this high quality product.
Semi-cooked Foie Gras is cooked at a higher temperature than fresh Foie Gras (between 80°C and 85°C), giving it a smooth texture and a shelf life of 1 year. Let yourself be tempted by the discovery of the ingot of semi-cooked goose Foie Gras, subtly tasty, offered by Edouard Artzner. Made from a whole lobe of Foie Gras, this product will surprise the palates of fine gourmets.
When to serve the semi-cooked Foie Gras?
It is recommended to taste the lingot of goose Foie Gras at the very beginning of the meal, when your taste buds are still ready. Moreover, it is preferable to leave it at room temperature for about 10 minutes before tasting it in order to preserve all the delicate flavors of the Foie Gras.
How to cut the Foie Gras ?
We recommend that you allow 40 to 50g per person. The thickness of the slices should not exceed one centimeter. To ensure optimal slicing of your Foie Gras, use a Foie Gras lyre or a knife without teeth that you run under hot water beforehand.
The chef's advice :
The ingot of Goose Foie Gras can be eaten with fancy bread including dried fruits and hazelnuts enhanced with a touch of fig confit giving it a perfect harmony. It goes perfectly with a sweet white wine such as vouvray, saumur, montlouis or chablis...
Frequently Asked Questions
This is a great debate! Let's take the words of Silvano Serventi (Historian specializing in food uses) in the book "The Great History of Foie Gras": "You can prefer the subtle sweetness of Goose Foie Gras, or lean towards the musky aromas of Duck Foie Gras , but both offer the palate this unctuous texture that delights the senses with an indefinable voluptuousness”. You will understand, everything is a matter of taste. Goose Foie Gras is finer, more delicate. We appreciate its subtle, sweet and unctuous flavor. Duck Foie Gras, on the other hand, has a rustic, frank and sustained taste.
Fresh Foie Gras is cooked at a slightly lower temperature than semi-cooked Foie Gras. The texture is therefore different: smooth and melting for the fresh Foie Gras and a little firmer for the semi-cooked Foie Gras. The latter has an undeniable advantage: it keeps longer (1 year in the refrigerator). So you will never be caught off guard if you have surprise guests.
