Burugoria Quintaessence Gourmet Assortment

For true lovers of our delicious Quintessence of Foie Gras and Smoked Duck Magret, comes our Burugoria Quintessence Gourmet Assortment. Enjoy the ultimate refinement of duck flavour in every bite, in this assortment of seven delicious Relais Gourmet Quintessences, at the price of just 6.

“Murgilari Burugorria” (Red-headed Diver, in Basque) is the Basque name for the American Duck (Aythya americana), a type of duck which, as its name suggests, is native to the Americas and only sometimes arrives in its long migrations to the Basque Country. Our assortment bears this name to honour all those who, although they are not in our land, feel part of it. We dedicate our most succulent Foie Gras to all Basques who feel part of our people, wherever they may be.

The Burugoria Quintaessence Gourmet Assortment includes:

• 6 Quintaessence of Foie Gras and Smoked Duck Breast (180g)
• 1 extra Quintaessence of Foie Gras and Smoked Duck Breast OFFERED (180g)

Weight : 6 x 7 oz

Guaranteed without preservatives, additives or colorants.

Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.

The Basque Diaspora, an identity without borders:

The Basque people are a people spread throughout the world. This is not only because the lands associated with Basque culture are located in the middle of the borders between France and Spain, but also because many Basques throughout history have had to leave their homeland for various reasons.

One of the reasons why many Basques left their native Euskadi to seek their fortune was the peculiar way in which inheritance was handed down in the Basque Country. Instead of dividing the inheritance among the children, as in other places, Basque inheritances fell to a single member of the family. This forced the siblings of the heir to choose between three options:

• They could live helping the family in the shadow of their brother, with no possessions to call their own.
• They could devote themselves to the clergy, leaving their family to become priests.
• Or, very often, they could leave to seek their fortune in distant lands.

This is one of the main reasons why we can find so much Basque heritage in America. Latin America in particular saw a massive number of Basques enter the port of Buenos Aires and spread to all the nearby countries, offering their highly valued experience as shepherds.

The second reason, in more recent times, was political causes. The Spanish Civil War in the 20th century, and its subsequent political ramifications, caused large numbers of Basques to flee the repression to faraway places, including important thinkers and politicians who, with the return of democracy, would help shape the new Basque identity.

Although many members of the Basque diaspora have never actually set foot in the Basque Country, they retain the spirit of their homeland in their culture and cuisine, and are fully regarded as Basques by the Basque people.

If you have Basque family or acquaintances, or if you simply want to know what it is about this land that lives on in the hearts of its inhabitants generations after they have left it, why not explore it through its gastronomy? At Relais Gourmet, we send our products all over the world, so that everyone can discover the wonders of Basque-French cuisine.

Our Foie Gras tasting tips:

• How to get the best texture in Foie Gras?:

To obtain the best texture for your Foie Gras, place it in the refrigerator one hour before serving. This will give the Foie Gras the ideal consistency for tasting. Allow it to cool for 5 to 10 minutes before serving.

• Which bread to use with Foie Gras?:

Foie Gras has subtle flavours that can be hidden by very toasted breads. Our recommendation is to use simple flavoured breads such as peasant bread. Slightly fruity breads such as ginger can add an extra touch of flavour without overpowering the Foie Gras.

• Which wine goes best with Foie Gras?:

The pairing of Foie Gras does not have just one correct answer. At Relais Gourmet, we recommend the following options:

• • Pairing Foie Gras with sweet wines:

Wines such as Muscatel or Malvasia, or the French Monbazillac, Jurançon, or late Alsace, are perfect accompaniments to Foie Gras. Their natural acidity helps to harmonise the combination and makes them easy to digest.

• • Pairing Foie Gras with dry white wines:

Instead of harmonising, the texture of wines such as the fruity Catalan Xarel-lo, or the French Condrieu or Crozes-Hermitage, generate an interesting and elegant contrast on the palate.

• • Pairing Foie Gras with Champagne:

Lightly vinous champagnes are a very successful combination with our Foie Gras. The bubbles lend lightness to the apéritif, while their smoothness helps to reinforce the gourmet subtlety of good Foie Gras. We especially recommend bottles made with Pinot Noir or bottles of cava, as they are less acidic than champagne made with Chardonnay.

• • Pairing Foie Gras with red wine:

In the south-east of France, it is not uncommon to combine Foie Gras with full-bodied red wines. Irouleguy, Cahors, Madiran or Bergerac are some good red wines that will reinforce its flavour with the subtlety of Foie Gras. In Spanish wines, a good red wine from Ribera del Duero is a safe bet. When pairing with red wine, it is especially recommended to use a very simple tasting bread.

Find all our products in the Relais Gourmet shop and don’t hesitate to visit our blog to discover our recipes and other novelties.