Ingredients: Duck foie gras, salt, pepper.
Great news... eating foie gras is good for you!
Pleasure without pain... surely not! According to research by INSERM (French national health and medical research institute) and studies conducted in the USA, the polyunsaturated fats found in fattened birds is not harmful to the cardiovascular system. In fact, these fats can help your body to produce "good cholesterol".
Perhaps this is why people in the Gers region live so long! We think that the odd splash of Armagnac and a good dose of fresh air help too...
Some tips to help you enjoy your foie gras:
To get the best taste out of your foie gras, place it in the vegetable tray in your fridge 24 hours before serving.
Once you have removed it from the jar, cover your foie gras with cling film to prevent natural oxidation.
Foie gras is great as a starter or a snack, served cool but not frozen. Leave it to stand on the table for 15 minutes before eating (at room temperature).
Allow 35-50g per person.
Before attempting to remove your whole foie gras from the jar, run it under a hot tap and turn three or four times.
To open your "Le Parfait" jar, there's no need to pull on the tab. Simply release the clasp, slide it under the upper metal ring and lift. Use a smooth knife to cut the foie gras. Run the knife under a hot tap before cutting each slice.
To cut your whole foie gras in a can, open both covers. Use one of the covers to push the bottom of the can. Cut each slice to the desired thickness as required.
Your foie gras is surrounded by a layer of fat... don't throw this away. You can use it to cook your favourite vegetables...
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