To the delight of gourmets, Comtesse du Barry is getting all dressed up to give away some choice gift boxes, filled with its most festive selection.
This composition of whole duck foie gras with fig chutney will fascinate lovers of tradition and authenticity with its unmistakable taste cooked with Guérande salt and pepper. 

Whether as a gift or for yourself, find the ideal products for an aperitif or a festive starter.

Our whole foies gras are guaranteed not to contain any preservatives (such as nitrite salt) and are prepared by hand, simply with Guérande salt and pepper.

Place the foie gras in the fridge the day before. Take it out only 15 minutes before serving. Slice it at the last minute, as our products contain no colouring agents or preservatives and will brown superficially on contact with air, but without altering the taste.

Whole duck foie gras 90g :
Whole foie gras is one of the regulated names for foie gras: it is made up of a whole foie gras or several whole lobes. It is the highest quality of the different types of foie gras.

Fig chutney, 27g :
Fig chutney is the perfect accompaniment to foie gras, adding a real touch of sweetness and fruity flavours to enhance the foie gras aromas.

The violet figs are chosen when perfectly ripe and are prepared according to tradition, cooked with wine vinegar in copper cauldrons, in small quantities, always with the quality of our products in mind.

Whole foie gras is one of the regulated foie gras appellations: it is made up of a whole foie gras or several whole lobes. It is the highest quality of the different types of foie gras.

Our whole foies gras are guaranteed not to contain any preservatives (such as nitrite salt) and are prepared by hand using only Guérande salt and pepper.

Place the foie gras in the fridge the day before. Take it out only 15 minutes before serving. Slice it at the last minute, as our products contain no colouring agents or preservatives and will brown superficially on contact with air, but without altering the taste. 

Serving suggestions :

As an aperitif : Serve on toast with fig chutney.

As a starter : Slice 90g of foie gras into fine shavings. Peel 2 pears and cut lengthways. 

Garnish with salad leaves seasoned with oil and balsamic vinegar. Arrange the foie gras shavings and pear pieces. Add dabs of fig chutney and sprinkle with a pinch of salt. 

Serve the foie gras with a glass of champagne as an aperitif or a glass of sweet wine as a starter.

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