Taste our whole duck foie gras with Armagnac!
History and traditions come together in a perfectly balanced mix of flavors that are the origin of this land and its secrets: Armagnac encapsulates all the tradition and history of Gascony in its flavor. A delicious French brandy, older brother of the popular cognac.
The liquor of life, as Armagnac is called in this region, and the fruit of the farmer’s patient and careful work, Foie Gras, come together to share with you the strong character of the proud and hard-working Gascons.
You will appreciate the superior quality of our Whole Foie Gras with Armagnac 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 pure flavor of Armagnac combined with the smoothness of foie gras
Ingredients: Whole duck foie gras, Armagnac 5%, salt, pepper, sugar
Net Weight: 200g
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.
Armagnac, a liqueur with a long history
What leads a brandy to be called the elixir of life? Armagnac is the oldest brandy in France, and as such, it has a lot of history behind it.
Armagnac was born sometime in the 10th century AD, within the walls of a monastery in Aquitaine, and would begin to become popular in the 11th century, when the prior of Eauze, Vital Dufour, wrote about its medicinal virtues in one of the treatises. At this time, burning water was not considered a drink for recreational purposes, but rather a true miracle potion to which up to 40 health benefits were attributed.
Such was the fame of Armagnac, that this liqueur accompanied the Gascon troops who fought alongside Joan of Arc against the English in 1429, giving the lady of Orleans the nickname “la Armagnacaise”.
It would not be until the 17th century that Armagnac would begin to be seen as a recreational drink, due to the growing demand from Dutch merchants for all kinds of alcoholic beverages. A century later, the Armagnac reached the table of King Louis XV himself, which catapulted his fame irreversibly.
A drink from the land of D’Artagnan, valued as a healing elixir by the troops of Jeanne D’Arc, and which has rested in the glass of King Louis XV, Armagnac is a liqueur whose fascinating history is matched only by its excellent taste.
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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