Foie gras entier d'oie I cuit - Nature, 450 gr - Jeanne Bertot - Les Delices Saint Orens
Delicate foie gras goose, for an entrée that will surprise your guests: a simple dusting of fleur de sel will be enough to prepare a dish with a refined taste.
(Each 22 spent = 1 point, 1 point = €3.52 discount)Your cart will total 22 points that can be converted into a voucher of €3.52.
The Foie gras d'oie of Jeanne Bertot we propose is the type entier (Integer) - considered the most valuable because it consists of (at most) two pieces from two different livers - and in this case I cuit , Or pasteurized at a temperature lower than 100 degrees - and then to keep in the fridge. Compared with foie gras cuit, which stands out for its aromatic, foie gras I cuit thanks to the particular preparation It manages to preserve the flavor of fresh liver.
Furthermore, as the foie gras goose , You'll have a delicate ingredient that you can just appreciate with brioche bread and sprinkle with fleur de sel, or alternatively with a sweet wine jelly (sweet or sauternes).
Tips for preparation: to fully appreciate the taste of the foie gras, it is necessary to remove the casing that covers it 30-40 minutes before serving, then put it in a dish and put it back in the refrigerator. 5 minutes before serving, remove it and leave it at room temperature. This operation is to return the foie gras to its serving temperature, ie from 8 ° to 10 °. To create your own foie gras portions passes the knife under hot water, or use the lira.
Absolutely not to smear!
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Route de Le Leuy - 40500 Cauna - Lande France
FR 40-076-001 CE
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