BLOCK OF DUCK FOIE GRAS WITH ESPELETTE PEPPER with pieces 30%

The duck foie gras block is made up of a mixture of reconstituted foie gras (pieces from the production of whole duck foie gras), and seasoned with Espelette pepper. It comes in the form of a tin and, due to its texture, it is perfect for making toasts or tapas. Preparation advice: Make your toast after chilling the block of foie gras for 1 hour. Tip: If you want to save time, prepare your toast in advance and place it in a cool dish. Cover the dish with transparent film so that the toasts do not dry out. Our recipe ideas with the block of duck foie gras with Espelette pepper: Recipe for foie gras croquettes from Chef Lucas The best foie gras recipes How to properly enjoy our product around Espelette pepper and foie gras Tasting foie gras with Espelette pepper is a unique culinary experience that deserves to be savored in the best possible way. To fully enjoy the flavors of this superior quality product, here are some tasting tips: First of all, for a successful tasting, it is important to prepare the product well. Ferme Uhartia, producer of foie gras in the heart of the Basque Country, has developed numerous recipes to enhance the taste of foie gras with Espelette pepper. For example, you can opt for a homemade foie gras terrine, or for candied foie gras sausages. For optimal cooking, preheat your oven to low temperature (80°C) for 10 minutes. Then, take your product out of the refrigerator and let it sit at room temperature for about ten minutes before serving it. This step is important, because it allows the foie gras to reveal all its flavors and release its aromas. During this time, you can prepare your accompaniment, such as red fruit or fig jams, to add a sweet touch to your tasting. Once your foie gras is at room temperature, you can start cutting it into thin slices. It is recommended to do this with a thin-bladed knife, to avoid crushing the product. You can also use a foie gras lyre to obtain regular and precise slices. For a traditional tasting, you can serve your foie gras on a slice of toast, accompanied by a wine from the Basque Country. Full-bodied red wines, such as Buzet wine or Madiran, are particularly recommended for their spicy character which goes perfectly with the taste of Espelette pepper. If you prefer white wines, opt for a dry Jurançon or an Irouléguy, which will highlight the finesse of the product. For a more original tasting, you can also use foie gras with Espelette pepper in more elaborate recipes, such as a foie gras tarte tatin, foie gras ravioli or candied foie gras skewers. Foie gras is delicious as an accompaniment to meat dishes, such as duck breast or pork tenderloin. Finally, to fully enjoy this tasty product, it is important to respect the recommended cooking and tasting times. For a homemade foie gras terrine, allow around 30 minutes of cooking at 150°C. For candied foie gras sausages, let them simmer for 15 minutes over low heat. By following these tasting tips, you will be able to discover all the subtleties of foie gras with Espelette pepper, an exceptional product prepared according to the culinary traditions of the Basque Country. With its spicy flavors and delicate notes, this product is a must-have in gastronomy. Our customers' opinions: Opinion from Thomas D.: I was looking for an authentic product to impress my guests at a dinner and I was delighted by this foie gras with Espelette pepper from Ferme Uhartia. The recipe is truly exceptional and the flavors are perfectly balanced. I served it on a bed of piperade and it was a real delight. I highly recommend this product to all fans of Basque cuisine. Review from Laura G.: I recently discovered foie gras with Espelette pepper from Ferme Uhartia and I am really impressed by the quality of this product. I highly recommend this product for an exceptional dining experience. Opinion from Pierre L.: I am a big fan of Basque cuisine and I was looking for an original product for my pâtés en croute. I opted for the foie gras with Espelette pepper from Ferme Uhartia and I was not disappointed! The texture is perfectly melting and the flavors are both spicy and subtle. I also tried the foie gras confit and the duck axoa, which were real favorites (very different from the veal axoa). I recommend these products for authentic and tasty Basque cuisine.