Block of Foie Gras “En Trache” - Duck

Available in practical vacuum packaging, 2 slices of semi-preserved duck foie gras (40 g each), ideal as a single portion to serve as a starter. Despite being one of the most famous products of French gastronomy foie gras, in fact, has its roots in the Egyptian culture, who used to catch migratory geese before they left and soon understood that their meat was tastier at that time of year. But why is that exactly?

This phenomenon occurred because the geese were eating as much food as possible to have enough strength for their long journey back to warmer climates, which caused their meat and liver to be fattier and tastier. Once they understood the rationale behind this delicacy, the Egyptians quickly began to “fatten” the geese. A lot of time has passed since then and the French have made foie gras a true gastronomic cult. The quality of a good foie gras depends, above all, on the breed of the animal and the hygiene of the farm.

The forced feeding consists primarily of corn for a dozen days and quality, artisanal farms distinguish themselves through the respectful fattening of the animals. Food is provided in small quantities, but more often throughout the day, and to aid with the proper ingestion and digestion, the bellies of the ducks or geese are constantly massaged. Compared to that of duck, goose foie gras is larger and characterized by a firmer consistency, a beautiful pink color when raw, but which becomes greyish when cooked. The flavor is delicate and persistent in the mouth.

On the other hand, duck foie gras is more tender, a magnificent beige-orange color, a more rustic and marked flavor, immediately perceived when tasting this refined product.

Tips for using the product

It is recommended to serve foie gras at the beginning of a meal, when the palate is still clean so as to fully appreciate its round and complex flavor. A portion consisting of approximately 40 to 50 g of foie gras per person is recommended. Any type of foie gras should be chilled in the refrigerator a few hours before being served and should be put on the table 20 minutes before serving.

Foie gras should never be spread on a slice of bread with a knife: to appreciate the buttery and refined taste of foie gras to the fullest, a fork and a small piece of toasted bread – preferably brioche or baguette – are ideal.

The company

Georges Bruck’s production quality is the result of the company’s long-standing experience, combined with cutting-edge technology. After being deveined, salted and seasoned, the fattened liver is cooked and, thanks to the careful processing, it becomes – in our humble opinion – the best foie gras in the world.

Origin

Strasbourg, FRANCE

Type

Duck Foie Gras

Format

80 g (2 pieces x 40 g)

Specifications

Ingredients: duck liver, salt, spices, preservative: sodium nitrite

Average nutritional values per 100 g: energy 1864 kJ / 448 kcal, fat 45.4 g, of which saturated fatty acids 19.2 g, carbohydrates 2.3 g, of which sugars 2.2 g, proteins 7.5 g, salt 1.38 g

Storage method: store at a temperature <5 °C

Company name and address: George Bruck Les foies gras de Strasburg BP 30139-F 67004 Strasburgo, France

CE mark: FR 67.482.021 CE

Ingredients that contain allergens are highlighted in BOLD.

Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.

For more information on the technical characteristics of the product, please contact our Customer Care team