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Marbled foie gras in jelly

Presented in a jam jar, this fragrant and creamy mi-cuit foie gras, with its fine, delicate jelly, will awaken your palate.

Traditionally, foie gras was wrapped in a cloth and cooked in a poultry broth. We have upheld this tradition by slow-simmering a natural broth for many hours, making it rich in flavour and trace elements.

For a perfect pairing, try our organic truffle-wheat bread made with wild sourdough, crafted here at the Domaine.

102,00€

Weight	0.240 kg
Best before	3 months in the refrigerator between 0°C and 4°C
Ingredients	Duck foie gras, meat jelly, organic Armagnac, natural salt, organic pepper
Packaging	250g glass jar
Serving suggestion	Serve chilled. To unmold, dip the jar in boiling water for a few seconds, then turn it upside down onto a board. Using a large knife or a butter wire, slice lengthwise into four portions. Serve, for instance, with a lamb's lettuce salad seasoned with olive oil and our own aged vinegar syrup.

Trade prices

Marbled foie gras in jelly

First, Patrick prepares the duck stock, which he reduces over and over for more than 12 hours. He then carefully degreases it.
The foie gras is poached in this concentrated stock, absorbing all its depth and aroma.
The stock becomes a jelly as it cools, to be served alongside the foie gras.