The Sagardia Fruity Gourmet Assortment combines the sour touch of the apple, the sweet spot of the apricot, and the mild aroma of the onion to enhance the characteristic flavor of our Relais Gourmet Whole Duck Foie Gras.
The Sagardia Fruity Gourmet Assortment includes:
- Whole Duck Foie Gras with Apple (200g)
- Whole Duck Foie Gras with Dry apricot (200g)
- Whole Duck Foie Gras with Sweet Onion (200g)
- Gourmet Appetizer with Jurançon OFFERED (180g)
Weight: 7 oz (ideal for 3-4 people/ each product)
Ingredients: Duck foie gras, apple or dry apricot or sweet onion 6%, salt, pepper, sugar
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.
Sagardotegiak, the unique identity of Basque cider houses:
The Basque Country is not the only place where cider is made. This apple drink is produced in different ways all over Europe, and even beyond. There may be many cider houses, but nowhere else is there a cider house like the Basque one.
In the Basque Country, the cider house, or “sagardotegia” in Basque, is not only the place where cider is made. For a Basque, the cider house is a social meeting point. From mid-January to the end of April, the cider house season is open, where the “sagardotegiak” open their doors to the public not only to taste the year’s cider, but also to enjoy a complete and classic menu.
Cider houses are not simply restaurants. They have their own way of working, and although there may be slight changes from one place to another, both their operation and their dishes will be fundamentally the same:
- In a cider house, dishes are not served individually. Very generous portions are served in the centre of the table to be shared.
- Although the appetizers may vary, a typical cider house menu will serve all of the following dishes:
- Cod omelette as an appetizer.
- Fried cod with green peppers and onion as a starter.
- A good T-bone steak to follow
- Delicious cheese with quince jelly and walnuts for dessert.
- It wouldn’t be a cider house without cider. Instead of serving bottles, in the cider house the glass is taken directly to the barrel, where a stream of cider is poured and people refill their glass. Normally, the menu allows you to refill the glass as many times as you like, and this moment is the main attraction of the Basque cider house.
The Basques call this tradition “hacer txotx”. The “txotx” is the stick that keeps the barricade closed, and this word is usually shouted when uncovering it, although “hacer txotx” tends to refer to the whole experience, and not just the drink.
If you are in the Basque Country at the beginning of the year, don’t hesitate to take the opportunity to participate in this fun ritual with your acquaintances. Enjoy quality food and drink in abundance, and share it with your friends and family. The Basque cider house is undoubtedly an example of the camaraderie inherent in Basque gastronomy.
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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