Country: Québec/Canada

Block of preserve duck foie gras - Elevages du Périgord

Available in 3 sizes

Price with the unit:

- Tin of 68 gr. with Armagnac ($12.00) (not available)
- Jar of 90 gr. Plain ($15.00)
- Tin of 130 gr. with Armagnac ($17.50) (not available)
- Tin of 190 gr. Plain ($22.00)

"Duck Foie Gras, especially obtained by a methodical fattening of the poultry. The cramming of geese was already practised by the Egyptians and later, by the Romans, who used for that of figs: at once the killed animal, the liver was plunged a few hours in a milk bath, which inflated it and scented it.

Today, the animals are fattened with corn, and the liver weighs on average from 600 to 900 G in goose and of 400 with 600g in duck. A higher weight does not harm quality, but presents a greater risk of cast iron.

Employment: That it is of goose or duck, the foie gras was from time immemorial regarded as mets rare and invaluable, but its tasting evolved/moved according to culinary modes'.

Formerly, one served it at the end of the meal; its gustatory qualities make that today one serves it at the beginning of meal, accompanied by slightly roasted or Parisian rod farmhouse bread of quality, and of a liqueur-like wine (Sauternes, Frontignac), of a red wine of South-west (Cahors, Bergerac) or of a wine of Alsace (gewurztraminer). " (Larousse Gastronomique, 1996, p.470.) trad. Libre