Our whole duck foie gras is made from farmhouse ducks in the South West of France that meet Label Rouge and PGI (Protected Geographical Indication) specifications. The Moulard ducks that we use for this recipe are known as the best species of duck for making foie gras. Carefully created in kitchens in the South West of France, this recipe contains no preservatives, colourings or artificial flavourings. We take great care in choosing each liver for its specific texture, stunning colour and suppleness. They are then crafted by hand, deveined, seasoned and jarred by hand. The term "whole" means that the livers are processed from a single lobe, a process that guarantees the highest quality foie gras. Our whole foie gras is subtly seasoned with a touch of long red pepper, which gives it a warm, woody and slightly cocoa flavour, as well as a hint of nutmeg. Much like fine wine, whole foie gras improves with age as its flavours develop over time. It will impress even the greatest culinary connoisseurs.
Store in a cool place for 12 hours before eating. Best served on lightly toasted farmhouse bread with our fig or mango chutney or with our red onion confit. This whole foie gras also makes for a delicious hot starter when pan-fried over a high heat and served with a salad mix and a dash of balsamic vinegar. You can also use it to make gourmet roasted festive figs: split the figs and place small slices of foie gras inside them and then cook in the oven.