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Whole semi-cooked duck foie gras with Banyuls 200g
Discover a semi-cooked foie gras marinated in Banyuls, coated with a tasty amber Banyuls jelly.
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A summit meeting between the smoothest duck foie gras of the South-West and the most delicate of the Natural Sweet Wines, the Banyuls. Combined with the delicate flavors of duck foie gras, it promises delicious moments of tasting.
Our foie gras come from ducks raised and processed in the South West of France, earning them the IGP (Protected Geographical Indication) South West label, which guarantees superior quality. The PGI specifications stipulate that the ducklings arrive in the South West at one day old. Comtesse du Barry has established specifications where all ducks are born in France.
Preparation advice: Place the foie gras in the refrigerator the day before. Take it out only 15 minutes before eating. Slice at the last moment. Our products are without coloring and without preservative and consequently would be burned in a superficial way in contact with the air without altering the taste.
Serving suggestions: Serve this foie gras as an aperitif or as a starter on a slice of gingerbread or toasted farmhouse bread.
Accompany this foie gras with a Champagne Blanc de Blancs.
As a starter, count 30g of foie gras per person.
Continue the meal with the Christmas capon and its truffle sauce.
200g : box
Duck foie gras from South-West France 82%, Banyuls jelly (sulphites) 15% (Banyuls (sulphites) 7%*, water, gelatine, sugar), Guérande salt, Banyuls (sulphites) 1%*, pepper. *Percentage at implementation expressed on the total net weight.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||1929 / 468|
|Total fat (g)||47|
|Saturated fat (g)||21|