Discover the authentic flavor of duck in its maximum exponent, the delicious Quintessence of Foie gras and Smoked Duck Magret from Relais Gourmet
The purest and most refined form of something is called quintessence. After experimenting with the delicate flavors of mulard duck Foie Gras from the southwest of France, at Relais Gourmet we are clear that we have found that way: Our incomparable Quintessence of Foie gras and Smoked Duck Magret.
The subtle flavors of the duck spread across the palate as you savor the Quintessence, creating an authentic taste universe in just an instant. The highest quality Foie Gras and the succulent magret merge in pure ether, in an incomparable delicacy. This is our Quintessence of Foie gras and Smoked Duck Magret, the proudest creation of Relais Gourmet.
You will appreciate the superior quality of our Quintessence of Foie Gras and Smoked Duck Magret 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 incomparable combination of Foie Gras with smoked magret, which extracts all the potential of the duck in each delicious bite.
Weight : 6,35 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 duck, the king of Chinese food:
Today, the duck is appreciated all over the world. Duck Foie Gras is considered a delicacy, and this bird is widely valued gastronomically, but this was not always the case.
We know that Egypt, Greece and Rome already enjoyed the delights of goose foie gras thousands of years ago, but what about duck? The truth is that the goose’s cousin never had a good reputation until not long ago… in the West.
In China, it seems that the duck was worshiped by emperors as early as the Southern Dynasties in the 5th century, and its domestication had probably begun thousands of years earlier.
The moment that begins the ascent of this humble aquatic bird to the star of oriental gastronomy comes in the year 1330, where we can find the first Peking Duck recipe. This dish would leave the imperial kitchens to the general public in 1416, becoming a success. Despite this, it would not be until 1864 that we would see the contemporary form of “Peking Duck”, at the hands of the still successful restaurant 全聚德 Quanjude.
The Chinese people have by far the highest demand for duck in the world. For this town, this bird is essential in their kitchens. Despite this, China does not show great interest in Duck Foie Gras, probably because they have not yet discovered our incomparable Quintessence of Foie gras and Smoked Duck Magret.
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.