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A Comtesse du Barry Whole Duck Foie Gras, slices of farmhouse bread, a glass of mellow wine, a few real friends, and you're as good as gold. With its frank character and firm texture, this traditional foie gras comes from a duck born, reared and cooked in the South West of France. We have prepared it by hand, with Guérande salt and pepper, according to very strict specifications.

 
Packaging : 

• 70 g : tin

 
Serving suggestions :

Place the foie gras in the fridge the night 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 flavour.

For starters : Slice 125g of foie gras into fine shavings. Peel 2 pears and slice lengthways. Garnish with salad leaves seasoned with oil and balsamic vinegar. Arrange the foie gras shavings and pear pieces and sprinkle with a pinch of fleur de sel. Add a few thinly sliced Parmesan.

As an aperitif : Serve on sandwich or farmhouse toast with Sauternes confit or onions.