Product Description
Uncooked Duck Foie Gras
Foie gras is the liver of a strong and healthy duck or goose, reared according to traditional methods while also following strict specifications. The Mulard breed of duck has the capacity to develop excellent fois gras during the “gavage” period of 12 days, a period in which they follow a specially developed feeding regime, all the while tended with the utmost care and attention
Different classifications are available:
Label Rouge: from a duck bred according to strict specifications
Extra fabrication: Foie gras produced under a PGI (Protected Geographical Indication) ideal for the preparation of terrines, preserves… etc
Extra restauration: Foie gras produced under a PGI (Protected Geographical Indication) ideal for recipes requiring chilled foie gras cooked in a pan or in the oven
Extra déveiné: the ideal product for the preparation of terrines or other recipes requiring whole lobes