To discover : Our whole duck foie gras with Orange Peel!
So British …! A slightly sweet and bitter-sweet touch caresses your palate and enhances the roundness of foie gras. The return of Alienor or the marriage of Aquitaine and England: discover the flavors of two great classics united in your mouth for the best and only the best!
You will appreciate the superior quality of our Whole Foie Gras With Orange Peel 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 bittersweet contrast of candied orange peel in the flavour of Foie Gras
Ingredients: Duck foie gras, 6% confit oranges, salt, pepper and 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.
Orange, the city of princes:
Located in the department of Vaucluse, Orange is a French city, also known as the City of Princes, having been the capital of the principality of Orange.
Interestingly, the city’s name was not originally related in any way to the citrus fruit, or the colour. The original settlement was founded by Roman troops of Caesar’s second legion, and was named after Arausius, the name of a Celtic water deity. The name was eventually confused, and within a few centuries it was known by the name that survives to this day.
The town has preserved several monuments of its Roman origin, notably its triumphal arch and, above all, its Roman theatre. The theatre of Orange is a very important operatic reference, thanks to its annual festival “Chorégies D’Orange”.
Although the oranges we use at Relais Gourmet are of French origin, none of them come from this city. Although the city of princes has a strong wine-growing and agricultural economy, ironically oranges are not one of its products.
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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