TheBloc de CanardIt is one of the most representative dishes ofPerigord, Where the breeding of ducks far exceeds that of geese.
Important to note that all products duck (Canard) are"IGP", Protected Geographical Indication, certification that guarantees the origin of the local farms.
The term bloc means that we are in the presence of a "pate" pure goose or duck.
The wordmorceaux (pieces)It tells us that in this delight of pure goose or duck liver, we also have small pieces which make the view "marbled", and that they also improve in terms of taste, improving its firmness on the palate.
the classification, Well known in France, but we perhaps deliberately neglected, provides these types: Foie gras entier, A single piece of canned liver. Bloc de Foie Gras avec Morceaux, Pua is used only in case of "pate" goose or duck. Bloc de Foie GrasOnly "pate" Goose or duckparfait"Pate" that contains at least 75% of foie goose or duck. Puree or Papiton, It contains at least 50% of foie goose or duck. The pateThey can be prepared with any type of meat or liver. This does not mean they are not good, just the raw materials that make them up are less expensive. the Terrine, They are of coarser grinding creams, usually but not liver meat.
Then there is the"Foie gras AU TORCHON", The tea towel, gently steamed inside a canovaccio.E 'fresh (45gg. Old) and allows you to enjoy the most of this myth of French cuisine.
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Whole boneless duck, baked in the oven and stuffed with duck Foie Gras.It embodies all the magnificence of French cuisine.Baked duck ready, it can be served at room temperature or quickly heated with its accompanying sauce.
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