Whole Duck Foie Gras from the South-West in a Torchon Half-Cooked - 450g

The South-West Duck Foie Gras in a Torchon Mi-Cuit is a blend of foie gras lobes poached in a delicately seasoned broth. Our foie gras "in a Torchon" are wrapped in a baking cloth and then vacuum-packed. Tip: Take the foie gras out at room temperature about a quarter of an hour before presenting your dish to the guests' table. Remove the vacuum film and then the baking cloth surrounding the foie gras before cutting. Perfect slices are obtained by cutting the foie gras using a thin-bladed knife dipped in hot water. Enjoy!

Whole Duck Foie Gras from the South-West in a Torchon Half-Cooked

This old-fashioned foie gras offers a taste, a smoothness and an inimitable flavour that are highly appreciated by lovers of traditional foie gras. Fine connoisseurs enjoy tasting it with a few crystals of fleur de sel, a pepper with a light spiciness that reveals the velvety sweetness of the foie gras, or even a fruity chutney. A bread with figs or lightly toasted walnuts is a great ally for this fabulous foie gras au torchon. Prefer a white wine like Monbazillac or a less sweet Tokay Pinot gris, but a slightly spicy red wine like Château Belgrave or a Pauillac helps the flavors of the foie gras to blossom. Try it. This duck foie gras is a sure bet for all your festive tables!

Medals for Whole Duck Foie Gras from the South-West in a Half-Cooked Torchon

Prestigious distinctions crown this foie gras: 8 medals including a 2022 Bronze Medal. These medals were awarded by the jury of the Concours général agricole at the Paris Agricultural Show.

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels to keep them cool throughout the journey.