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  • Whole Duck Foie Gras from Sud-Ouest with 15% Truffles Semi-cooked 250g

    The 250g Slice

    Truffle and Foie Gras connoisseurs, treat yourself to Whole Duck Foie Gras from Sud-Ouest with 15% Truffles ! This 250g semi-cooked Foie Gras slice will delight gastronomy lovers !

    • In stock
    • 135.0000
  • €135.00
    • SKU: 1009919
    • In stock
    • Store Pick-up
      (Place de la Madeleine, Paris)
      Place de la Madeleine, Paris
      Some products are available for collection in our Place de la Madeleine, Paris store.
    • Waiter Service Delivery
      (Paris & Paris area)
      Paris & Paris Area
      Some fragil or fresh products can only be delivered with our waiter service in Paris and Paris area.
      Available departments : 75, 92, 93 and 94.

Foie Gras d'Oie Entier Recette d'Alsace Tranche 40g Mi-Cuit - FAUCHON

The 250g Slice

Whole duck Foie Gras from the South-West and black Périgord Truffle : a happy marriage! The regulation imposes 3% of truffle, FAUCHON dares to break the codes to seduce the truffle and Foie Gras amateurs. Without additives or preservatives, it is prepared following the artisan tradition. The IGP label that our local producers have gives us a guarantee of total commitment to the product’s origin, free-range farming, controlled feeding, know-how and traceability. Duck Foie Gras with 15% truffles: a key recipe. A carefully prepared millefeuille, that holds a real explosion of flavors.

Ingredients
Duck foie gras (82%), truffles (15%), poultry gelatin, salt, truffles juice, pepper, sugar.

No allergens

Nutrition facts for 100g
Energy:
420kcal / 1758kJ, Total fat: 42,8g of which saturated fat: 19,5g, Total carbohydrates: 1,8g of which sugars: 0g, Protein: 6,8g, Salt: 0,99g.

Keep in the fridge. 
Take the terrine out of the fridge 30 minutes before serving. Before opening, put the terrine a few seconds in hot water, in order to take the Foie Gras out easily.
Ideal as a starter, accompanied by a lightly toasted slice of bread.

Matching wine:
Pauillac, Château Lynch Moussas 1995.
.

 

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