Duck foie gras with Sichuan pepper

Composition: Whole duck foie gras from corn-fed fattened ducks, salt, Sichuan berries 1%.

Preparation: Put the whole duck foie gras in the refrigerator a few hours before tasting. Take it out 30 minutes before serving to reveal all its melt-in-the-mouth and its best flavours. Place pieces of about 1 cm thick on slices of bread.
Tasting: As an aperitif or as an appetizer at the beginning of the meal.

Avoid spreading it, place it gently on a slice of lightly toasted bread (country bread, rye bread, gingerbread, cereal bread, etc.).

For a “sweet and sour” touch, serve it with Espelette pepper jelly or “Force Basque” Guérande Flower of salt!

The choice of wine must match the smoothness of the duck foie gras. White wines such as Chasselas Domaine de la Cure d’Attalens, Petit Vignoble d’Yvorne or a sweet white wine such as Doral Passerillé (available on our website) are preferred.

Storage: Store away from heat and humidity. After opening, keep in a cool place and consume quickly.

Nutritional value for 100 g: Energy 490 kcal / 2021 kj – Fat 49.6 g of which saturated fatty acids 22.7 g – Carbohydrates 2.3 g of which sugars 0 g – Protein 6.9 g – Salt 1 g