This Whole Foie Gras is composed of one or more whole duck liver lobes from the southwest of France, which are prepared and seasoned according to Maison Dubernet’s unique recipe. It is cooked for several hours at low temperature, has a creamy texture that is slightly firmer than a raw Foie Gras, and can be stored for several months in a cool place, without losing any of its intense flavour.
Always keep the semi-cooked product refrigerated at +2°- +4°. Remove from the fridge and slice it 10 minutes before serving. Serve together with a slice of toasted bread or a fresh “French Baguette” seasoned with just a dash of sea salt to release its delicate and powerful aromas.
. Foie or part of duck foie gras
. Ascorbic acid