Semi-cooked whole foie gras, duck, goose | Le Delas Rungis
Semi-cooked whole foie gras, duck, goose, Sauternes...
This duck foie gras is lightly flavored with Sauternes. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is lightly flavored with Sauternes. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
Made from male Mulard duck livers, raised for 12 weeks in the Vendée region and fed a 100% plant-based diet, this whole duck foie gras is lightly flavored with Sauternes wine. Cooked at 57 °C to preserve its smooth, melt-in-the-mouth texture. Conveniently packaged in a plastic terrine, it's easy to unmold and slice. Selected by Ledelas.
Culinary uses:
Serve in slices on country bread, brioche, or toast, enhanced with a sprinkle of fleur de sel and ground pepper. Ideal for festive starters, buffets, or gourmet platters.
Storage and preparation advice:
► Store between 0 °C and +4 °C
► Bring to room temperature before serving
► Consume promptly after opening
► Use a thin, warm blade for neat slicing
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.
This duck foie gras is decorated with tasty soft figs. Cooked at 57°C to the center, it keeps a melting texture. Practical, it is presented in a plastic terrine, so it is easy to unmold and slice. Kept cool, it can be served at room temperature, seasoned with fleur de sel and ground pepper at the last moment.