LOBE FOIE GRAS CANARD CRU 600G

A whole raw duck foie gras, selected for a pale, supple texture and a clean, sweet richness. This is the chef’s cut for terrines, torchon, or quick searing—luxury that stays precise when you treat it gently. Foie gras is a cornerstone of French festive tables, from Alsace to the Southwest, where the technique of careful seasoning and slow cooking is taken seriously. What you get : - Raw duck foie gras lobe (600g) Portions : - 8–12 as apéritif on toast, or 6 as a starter Serve it best : - For a terrine: devein carefully, season (salt, white pepper; optional Armagnac), rest 8–12 h, then cook in a bain-marie to an internal 48–52°C; press and chill 24 h. - For searing: slice 2 cm thick, score lightly, sear in a dry hot pan 30–45 sec per side; season after searing. - Serve with brioche or pain de campagne (essential); add a sharp fruit chutney (optional). Pairings : - Sauternes or Barsac: classic sweetness and acidity to cut the fat. - Vintage Champagne: brisk structure cleans the finish. - Alsace Gewurztraminer: spice and aromatics without heaviness. - Alcohol-free: sparkling apple juice, well chilled. Allergens : None declared

€ 57.00