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Foie Gras de Canard Entier du Perigord.
Produced from the whole liver duck foie gras is the most widely consumed; its bold taste is widely appreciated.
Chef's advice:
Chill for 24 hours prior to eating. Remove from fridge about one hour before serving and warm a knife under hot water, cut into even slices about 1cm thick (the warm knife prevents the Foie Gras from sticking to the blade, thus ensuring a fabulously smooth finish).
Arrange two slices per person on a plate and serve with a couple of teaspoons of Sauterne Gelée This really enhances the flavour. Also try serving with toasted white bread cut into triangles and a simple side salad of watercress or rocket drizzled with a little Virgin Walnut Oil together with a cool glass of Sauternes, Pineau des Charentes or Monbazillac.
You can also make tasty canapes for your aperitif.
Bon appetit !!
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