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Gers lightly cooked duck foie gras

Gers whole duck foie gras (300g)

EFG0002

New product

33,65 €

32   reviews

Description

Foie gras is made using a time-honoured method that goes back over 4,500 years.

Large-scale production began in France in the 18th century, when corn was introduced to the Gers region.

Our Gers foie gras is produced using traditional rearing and corn-feeding methods, on our own farm.

More details

Did you know?

The Egyptians, Greeks and Romans used to fatten geese and ducks.

In Latin, the fattened liver was known as "Iecur Fictatum" (fig-stuffed liver). The first recorded appearance of foie gras in Roman times was during the first century BC, in Horace's account of a famous banquet. The Roman infatuation with fig-fattened liver was such that the word "fictatum" (fig-stuffed) was used to describe the livers of all fattened animals from the fourth century onwards. It is also the root of the modern French word for liver, "foie".

In the 19th century, with the development of food sterilisation and storage technologies, canning companies began to emerge. These would later become household names, distributing foie gras across the globe and cementing its reputation as one of the leading lights of French cuisine. Since then, Foie Gras has become a protected part of France's cultural and culinary heritage.

France – the home of the dish of kings:

It was during the Roman era that foie gras was first eaten in the "Provinces". It was particularly popular in various regions of Gaul, especially the south west. Various parts of the Roman Empire – particularly the Gallo-Romans – became experts in preparing this dish. Throughout the Middle Ages, they developed a range of different dishes using fattened animals and, in particular, fattened livers. Many regional languages developed their own words for force feeding. In the 15th century, Christopher Columbus discovered corn in the New World and introduced it to Europe. It was particularly good for fattening geese and ducks and was grown widely in the region.

In the 17th and 18th centuries, fattened birds were one of the staples of the peasant diet. Long before the advent of the freezer, cooking and storing liver and meat in fat was an important food preservation technique. Bizarrely, foie gras was also extremely popular with kings and noblemen in France from the 15th to 18th centuries.

Ingredients: Duck foie gras, salt, pepper.

Serving suggestions:

Foie gras is an ideal starter dish for birthday and anniversary celebrations, special events, or for a great meal at any time. Allow a 50g portion per person. Place the jar in the fridge 12 hours before serving. Carefully remove the contents from the jar and cut off the fat with the end of a knife. Use a hot knife to cut into thin slices. For the best taste, aroma and texture, place the slices on a plate and leave to stand for 15 minutes before serving to achieve the perfect temperature.


Pacherenc, Tariquet or Uby wines are the perfect accompaniment to our Gers whole foie gras.

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Gers whole duck foie gras (300g)

Gers whole duck foie gras (300g)

Foie gras is made using a time-honoured method that goes back over 4,500 years.

Large-scale production began in France in the 18th century, when corn was introduced to the Gers region.

Our Gers foie gras is produced using traditional rearing and corn-feeding methods, on our own farm.

Product Reviews
  • Number of Reviews : 32
  • Average Grade : 4.6 /5
  • D. Maxime
  •  the 19/07/2016
  • 5/5
Très bon produit
  • S. Monique
  •  the 19/07/2016
  • 4/5
Texture correcte, aspect visuel du lobe qui amène un sentiment que le produit peut être gustativement bon, la graisse entourant le foie est très blanche cependant il subsiste un manque de profondeur, le foie est fade et bourratif. Mais il reste un produit de qualité.
  • G. Robert
  •  the 24/01/2016
  • 4/5
Pas encore gouté.
  • T. Joel
  •  the 10/01/2016
  • 3/5
Bon produit sans plus
  • C. NEDEL
  •  the 28/12/2015
  • 5/5
Très fin, très bon
  • B. Damien
  •  the 24/12/2015
  • 5/5
Excellent
  • L. ISABELLE
  •  the 23/12/2015
  • 5/5
INCONTOURNABLE
  • D. Marie
  •  the 23/12/2015
  • 5/5
extra l an passé !!!!!
  • S. Philippe
  •  the 10/09/2015
  • 5/5
bien
  • L. Nelly
  •  the 17/07/2015
  • 5/5
je n'&i pas encore dégusté
  • H. Jean-François
  •  the 17/06/2015
  • 5/5
Bon foie gras, bocal bien étanche pour la conservation.
  • C. Raymond
  •  the 28/03/2015
  • 5/5
un délice non pas surfait mais vraiment naturel!
  • L. ROLAND
  •  the 25/12/2014
  • 5/5
Foie gras destiné aux puristes car préparé à sa juste cuisson sans ajout pouvant dénaturé le gout initial.
  • D. Xavier
  •  the 22/12/2014
  • 4/5
Bien
  • D. Marie
  •  the 19/12/2014
  • 4/5
pas encore gouté
  • P. Bernard
  •  the 19/12/2014
  • 5/5
Très bon
  • S. Nadine
  •  the 17/12/2014
  • 5/5
pas encore goûté mais si c'est au niveau du pâté de canard je suis sûre qu'il sera délicieux !
  • C. Arnaud
  •  the 13/12/2014
  • 4/5
Pas encore ouvert
  • M. Guy
  •  the 11/12/2014
  • 3/5
Pas encore goûté....J'attends les fêtes! Le prix est un peu cher, heureusement j'avais une reduction.
  • L. Anne-Marie
  •  the 05/12/2014
  • 4/5
Même appréciation que pour 180g et 400g 9
  • B. Alain
  •  the 03/12/2014
  • 4/5
Bien
  • C. KARENE
  •  the 26/11/2014
  • 5/5
Très bien
  • M. Jean Charles
  •  the 23/11/2014
  • 5/5
Bien confiné et a gouter pendant les fetes
  • C. Kristel
  •  the 11/11/2014
  • 5/5
Très bon
  • C. Raymond
  •  the 04/03/2014
  • 5/5
de l'excellence dans la simplicité et la mise en œuvre du produit ...
  • S. Daniele
  •  the 04/01/2014
  • 5/5
très bon
  • G. CATHERINE
  •  the 30/12/2013
  • 5/5
Parfait et savoureux.
  • L. Isabelle
  •  the 16/12/2013
  • 5/5
Produit qui donne envie, pas encore goûté c'est pour Noël
  • L. Anne-Marie
  •  the 12/12/2013
  • 5/5
comme pour le foie gras de 180 g
  • M. Florence
  •  the 04/12/2013
  • 5/5
pas encore gouté mais acheté car médaille d'or au concours de l'agriculture donc il doit être très bon
  • D. Nicole
  •  the 28/11/2013
  • 5/5
BIEN PROPORTIONNE
  • L. Anne
  •  the 28/11/2013
  • 3/5
trop de graisse
More reviews...

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