Premium French Foie Gras de Canard Entier 180 g

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You will not be able to purchase this on Amazon. In my experience, it was allowed again (not sure if it changed since then).

Dear Mrs. Sareen, I want to explain the following ingredients in order to answer your question In summary, there are five golden rules to a good tasting armagnac 1. It should be made from the West using salt, sugar, pepper and armagnac. Taking Foie Gras at room temperature will allow you to taste all the subtle aromas and flavors fully. We recommend that you wait 30 to 50 minutes before tasting to ensure that you can fully enjoy the subtle flavors and delicate scents. It loses a great deal of its fondant and its aromas if it gets too cold. In addition to rule n° 1, there is rule n° *br>Demoulding *br> Immerse the container (jar, tray) of the Foie Gras very very quickly in hot water in order to facilitate demoulding. The following are the rules for Rule Slices of Foie Gras must be taken at the last moment with a very fine knife blade without teeth in order to keep all the flavor and texture of the dish. Run the blade of the knife under hot water before and after each slice, then The best way to slice butter is with a lyre (butter cutting wire). The following are the rules for interpreting Rule N° Serve Foie Gras on very cold plates if you are serving it as a preparation. In terms of proportions, for a starter, we suggest planning around 50 to 70 g per person. For a main course, we recommend around 100 to 130 g per person. It is obvious that the big gourmets increase their A copy of Rule 5 is available at You have a special taste that you would like to preserve. For an aperitif, steer clear of drinks or foods that have a strong flavor, such as hard liquor or crackers. Thank you for stopping by, Bon Appetit!