Assortment of Quintessence "Burugoria"

Taste our delicious Quintessence of Foie Gras and smoked duck breast! This quintessence (with 20% duck foie gras) is made from duck flesh and liver mixed with salt and pepper. It is 100% natural, without preservatives, additives or colorings and is made according to a traditional recipe, the traditions and the know-how of yesteryear. : Duck foie gras (20%), duck fat and lean, pork throat, duck breast, duck foie gras, egg, milk, salt, spices Weight: 1.26kg Storage: 3 years minimum (at room temperature). When it comes to canning, our Whole Foies Gras should not be kept in a fridge but in a cupboard in your kitchen or in a cellar. Our Whole Duck Foie Gras gets better before opening at room temperature (like good wine) Tasting tips: : Put your Foie Gras in the fridge one hour before serving it to firm it up a bit (you can unmold it before placing it in the fridge). Once opened and if you have any left, you can keep it in the fridge (4/5 days) Foie gras/Bread pairing: We advise you to taste our Foie Gras on rye bread or toasted country bread. Thank you for forgetting the biscuits 😊 Foie Gras/Wine pairing: A sweet wine, a dry white, a red or champagne? You choose. Sweet wines, you can serve a Monbazillac, a Jurançon or an Alsatian Vendanges Tardives to accompany our Foie gras. Their touch of natural acidity balances the pairing and makes them more digestible than a Sauternes. Dry whites: Harmony or opposition, the choice is yours. Dry but fat white wines, whose texture coats the terrine, such as a Condrieu with aromas of white fruits or a slightly evolved Crozes-Hermitage with notes of truffles and undergrowth, recall the tenderness of semi-cooked foie gras . The accord is unctuous, without being sickening : Our Foie Gras goes very well with a slightly vinous champagne. Its bubbles bring lightness to your appetizers, while its creaminess recalls the gourmet side of foie gras. Prefer a blanc de noirs, made from pinot noir. It will be less acidic than a blanc de blancs champagne. Red wines: Irouleguy, Cahors, Madiran, Bergerac... In the South-West, people don't hesitate to pair foie gras with full-bodied red wines. Here, no fuss, we keep it simple. The terrines are served spread on toasted bread, like a pâté. The smoothness of the foie gras softens the strength of the wine, without giving way to it. Avoid adding chutney and gingerbread: between the power of the wine and the strength of the spices, your foie gras will disappear. Find all our products, the blog, recipes and other news on www.relaisgourmet.com