DUCS DE GASCOGNE FOIE GRAS D'OIE ENTIER DU SUD-OUEST 180G – The

WHOLE GOOSE FOIE GRAS FROM THE SOUTH WEST.

Cooked while extremely fresh, this foie gras is seasoned by hand exclusively with salt and selected pepper, crushed at the last minute to reveal all its aromas. Slowly cooked in their jars, they exude a little golden fat.

Ducs De Gascogne goose foie gras comes from geese raised in the open air in the South-West.

Whole foie gras improves over time: it is best after maturing for several months away from light and sudden temperature variations.

Serving suggestion: Before tasting your foie gras, place it in the refrigerator for a few hours. Be sure to take it out a quarter of an hour before serving, but slice it at the last moment. As no preservatives or antioxidants are used, the foie gras can present a light dark colour on the surface, a guarantee of authenticity and naturalness which will be accentuated once the product is sliced. You can also serve it with a fruit confit or even a honey and fig crispbread.

As a single starter, we suggest two slices per guest, i.e. around 50g.

INGREDIENTS: Goose foie gras, salt and pepper.

WHOLE GOOSE FOIE GRAS FROM THE SOUTH WEST. Cooked while extremely fresh, this foie gras is seasoned by hand exclusively with salt and selected pepper, crushed at the last minute to reveal all its aromas. Slowly cooked in their jars, they exude a little golden fat.Ducs De Gascogne goose foie gras comes from geese raised in the open air in the South-West. Whole foie gras improves over time: it is best after maturing for several months away from light and sudden temperature variations.Serving suggestion: Before tasting your foie gras, place it in the refrigerator for a few hours. Be sure to take it out a quarter of an hour before serving, but slice it at the last moment. As no preservatives or antioxidants are used, the foie gras can present a light dark colour on the surface, a guarantee of authenticity and naturalness which will be accentuated once the product is sliced. You can also serve it with a fruit confit or even a honey and fig crispbread. As a single starter, we suggest two slices per guest, i.e. around 50g. INGREDIENTS: Goose foie gras, salt and pepper.

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