Try our excellent whole Foie Gras with black truffles. Made with 100% French duck and authentic Périgord black truffle (Tuber Melanosporum). A succulent specialty not to be missed.
The perfect alliance of refinement and elegance: whole duck Foie Gras and black Périgord truffle. Two select ingredients, gourmet and exquisite, noble and fragrant. As powerful as they are delicious, they will challenge your senses.
Thought you knew everything about these precious foods? Try the whole foie gras with traditional black truffles, and awaken the taste of pure pleasure on your palate.
You will appreciate the superior quality of our Whole Foie gras with Black Truffles 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 unique taste of authentic black truffles (Tuber Melanosporum), the best in the world.
Net weight : 7 oz
Ingredients : French Whole Duck Liver, Truffles (3%), Salt and Pepper
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 Périgord black truffle:
There are few ingredients in the world as special as the authentic black truffle. This fungus is known for its high cost, but its price is not the result of chance or speculation. Authentic tuber melanosporum has two qualities that make it truly unique, and more than justify its status as a gourmet ingredient.
The first quality that makes the black truffle unique is that it simply cannot be cultivated. The authentic black truffle only grows in parts of Italy, France and Spain, and must be located and dug directly from its habitat. To do this, dogs are specially trained to identify their scent. The expert collectors combine the help of their dogs with extensive knowledge of this fungus, such as the plants that are often around it, to know where to dig, recovering these precious black pearls one by one.
The second quality that makes the Périgord black truffle so special is its flavour. Gastronomy experts usually express that there is no way to define the flavor of the Périgord truffle for someone who has not tried it, and even many products that claim to be truffle do not have the authentic flavor of the tuber melanosporum, using in artificially flavored oils instead. The truffle is used in a wide variety of gourmet products, such as Périgord sauce or black truffle foie gras, and simply cannot be replaced by anything else.
That is why at Relais Gourmet we are proud to say that our whole black truffle Foie Gras is made exclusively with authentic tuber melanosporum of 100% French origin.
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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