The House is now offering a new interpretation of a recipe created by its Chef Jean-Pierre Clément in 1990. A black fig chutney, made using the original FAUCHON recipe and flavoured with spices, adorns a whole duck foie gras from the Vendée region and offers a succulent sweet and sour combo. A harmonious blend, sweet notes and a creamy consistency to savour as a warm canapé or on lightly toasted bread. We guarantee it will make your mouth water!
Duck foie gras 79%, fig chutney 18% (black peeled fig 48%, red wine, brown sugar, vinegar of Banyuls, balsamic vinegar, peeled shallot, peeled fennel, butter (milk), grated ginger, Red Port, fig brandy, fennel seed, white pepper, cumin powder, cinnamon powder, star anise, four spices powder (nutmeg, fennel, star anise, cinnamon)), Coteaux du Layon wine, preservative: sodium nitrite, black pepper, sugar, fleur de sel of Noirmoutier, antioxidant: sodium ascorbate.