Natural Whole Duck Foie Gras

This Foie Gras comes exclusively from French ducks fed on yellow corn and living outdoors in the south-west of France.

Reconnect with tradition by tasting our Natural Whole Duck Foie Gras. This Foie Gras is made from a whole liver, raw and without mechanical intervention. It is simply seasoned with salt and pepper and then cooked in a cheesecloth, which gives it a unique flavor.

You will appreciate the superior quality of our Natural Whole Duck Foie Gras in:

• The 100% French origin of the ducks
• The exclusive feeding of the ducks with French yellow corn
• The unbeatable quality of our whole duck Foie Gras
• The absence of any industrial additives, colourants or preservatives.
• The ancestral know-how that offers an incomparable flavor

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.

Foie Gras, an ancient tradition:

Today, to speak of Foie Gras is undoubtedly to speak of the Southwest of France, but this delicacy is actually much older than France itself.

The first indications of the consumption of Goose Foie Gras can be found no less than in the Egyptian necropolis of Saqqara, more than 4000 years ago. In the tomb of the royal official Mereruka, an easily recognizable agrarian scene such as overfeeding of geese can be seen in bas-relief.

This practice was not limited to the Egyptian territory, since in the 5th century B.C. we can find references to Greek “geese feeders” in the writings of the poet Cratinus. The importance of Egypt in the production of this food does not disappear in Greek writings, since in the year 361 B.C. we have stories about how King Agesilaus II of Sparta was greeted with fat geese, among other delicacies, during his visit to Egypt.

 

The first Foie Gras recipe itself can be found in the cookbook “De re coquinaria”, attributed to the Roman Marco Gavio Apicio in the 1st century AD. From “Iecur Ficatum” (Liver fed with figs, in Latin) we can actually derive the word for liver in French (Foie), Spanish, and Italian (Fegado). This demonstrates the relevance of Foie Gras in association with liver, as these words come from “ficatum” (fed with figs), rather than “iecur”, which is the Latin word for liver.

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.

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