Goose Foie Gras Puree

Size 330 g
HK$300.00
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With 55 percent goose foie gras, George Bruck's goose liver puree will amaze with its creaminess and melt-in-your-mouth taste. A top-secret recipe composed of goose fat, chicken livers and a spice mix that has made George Bruck history around the world.

Preserved Foie gras has an extended shelf life, typical of these preserved products, expertly handled by George Bruck, which improve as they age, developing all their flavors and fragrances.Unlike Terrines, Rillettes are creamier.

Chef's Advice

It is recommended to eat foie gras at the beginning of the meal when the palate is still clean so as to fully appreciate its round and complex flavor. A portion size of 40/50 g per person is recommended. Any type of foie gras should be refrigerated several hours before serving and should be put on the table 20 minutes before serving.

It is a serious mistake to spread it on a slice of bread with a knife: to appreciate the buttery, refined taste of foie gras, you must equip yourself with a fork and to accompany it with a small piece of toasted bread, preferably a pan brioche or baguette.

What makes Georges Bruck foie gras special?

The raw livers come from goose or duck from small farms, raised in the traditional way in the open air with 100% natural feed (corn, grain, water), guaranteed GMO-free. This choice of small farms guarantees an intensely flavored foie gras that respects animal welfare.

Goose foie compared to duck foie is larger and with a firmer texture, a beautiful pinkish color when raw but turning grayish when cooked. The flavor is mild and lingers in the mouth. On the other hand, duck foie gras is more tender, a magnificent beige-orange color, and a more rustic and pronounced flavor that is immediately noticeable on tasting.

Origin

Strasbourg FRANCIA

Typology

Goose Foie Gras Puree

Packaging

330 gr

Maison Georges BRUCK is the last and only family-owned foie gras company still existing in Strasbourg, Alsace. The quality of Georges Bruck's production is the result of long experience combined with state-of-the-art technology. Raw foie gras, after being devened, salted, and spiced, is cooked and becomes, through careful processing, the best goose foie gras in the world.

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