Foie gras is one of the standard starters on a French holiday menu. Stéphanie’s ducks are raised in the open air and in freedom in her family-run farm in Perigord. Her Bloc de Foie Gras is made following traditional family recipes and contains only duck liver, salt, pepper, a pinch of sugar and a drop of Port. It is rich and velvety in texture with a meaty taste and delicate seasoning.
Unopened cans will last for 4 years at room temperature. Once the can is opened keep it up to 4 days in the fridge.
How to use
Place your can of foie gras in the fridge for at least 2 hours before eating. To remove it from the can, open both ends and use one of the two bottoms to softly push the foie gras out. Cut slices about 1 cm thick using a sharp smooth-edged knife. Running the knife under hot water and drying it before each slice will keep your slices nice and neat. Foie gras is very rich and generally served in small quantities, 30 to 50g per person. Serve it very cold on warm, thin, lightly toasted slices of bread or brioche. Never spread it; the idea is to place small pieces on the bread and to eat them together.
87% foie gras, 10% water, nitrite salt, port, sugar, pepper.
- Foie gras is mostly served with nothing more than good bread and good wine. You could however try adding a couple of grains of crunchy salt for the texture.
- It also pairs well with sweet-sour items. Try it with a tiny bit of Pietro-Paolo Red onions confits.
- Or you could pair it with Stéphanie’s Magret for a sumptuous Salade Périgourdine
What about Stephanie
Received the Award of Excellence in 2015, can't get better than that!
Stéphanie is a small vivacious French lady, full of energy and passion for her land and her animals. Together with her family she raises ducks on their farm located just above the magnificent medieval village of Rocamadour, in the French Dordogne Valley. Arriving at the farm after a winding road, in the afternoon of a sunny September day, she gives us a tour of the premises and we can admire the ducks waddling in the grass and laying down in the shade of the trees.
Other products from Stephanie
Recipe with Bloc de Foie Gras
- Salade Perigourdine