Block of Duck Foie Gras / 130g. / Godard - Chambon & Marrel
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Take the foie gras out of the refrigerator 15 to 20 minutes before serving. Open it and slice it using a non-serrated knife which has been dipped in hot water. Prefer a lyre to get perfect slice.
Serve toasted country-bread or baguette, you also can try on gingerbread, this is delicious as an aperitif or as a starter. Usually, foie gras is accompanied with a sweet white wine as Sauternes or Monbazillac, but you can also serve this foie gras with a young and round red wine, as Bergerac. See our wine confits, figs and onion jam range too.
Ingredients: Duck foie gras, water, salt, Port wine, spices.