An invitation to travel the world. This historical FAUCHON recipe reveals a meltingly soft duck Foie Gras, enhanced by a mix of spices that hints to the Arabian nights: ginger, coriander, cumin, black pepper, fenugreek, nutmeg, cinnamon, cardamom, tarragon, bear’s garlic and rose petals….
A whole range of eruditely dosed flavors for a subtle and mythic Foie Gras.
Place the jar in the fridge 3 hours before serving. Before opening, put the jar few seconds in hot water for a few seconds, in order to take the Foie Gras out easily. Ideal as a starter, accompanied by a lightly toasted slice of bread and a Pinot Gris Sonnenglanz 2008 Bott-Geyl.
Whole duck foie gras (98%), preservative: sodium nitrite, Coteaux-du-layon wine, black pepper, sugar, salt crystal, antioxidant: sodium ascorbate, Arabian Nights Spices (0.02%).
Se déguste bien frais sur une tranche de pain légèrement toastée.
Accord : Pinot Gris Sonnenglanz 2008 Bott-Geyl