Whole Foie Gras with Natural Vanilla

Taste our whole duck Foie Gras with natural vanilla!

A trip to the islands or the luxurious wedding of Vanilla of Tahiti and Foie Gras: the sweet and sweet flavors of the little black pod come to caress the power of the liver to give it a totally new taste, exotic and a perfume of childhood unexpected. The foie gras becomes a confectionery of luxury, mixing with audacity and gluttony all the charm vahiné to the authenticity of a terroir strong of its traditions.

You will appreciate the superior quality of our Whole Foie Gras with Natural Vanilla in:

• The 100% French origin of the ducks
• The exclusive feeding of the ducks with French yellow corn
• The unbeatable quality of our whole duck Foie Gras
• The absence of any industrial additives, colourants or preservatives.
• The unique flavour of natural vanilla and its excellent pairing with Foie Gras

Ingredients: Duck foie gras, natural vanilla 2.5%, salt, pepper and sugar

Net Weight: 7 oz

Guaranteed without preservatives, additives or colorants.

Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.

French vanilla, a fragrance that is not from France

At Relais Gourmet, we always try to insist on the quality of our French ingredients. Our ducks are French and are fed with yellow corn from the southwest of France. The fruits and truffles we use are genuinely French. So why don’t we use French vanilla in our whole Foie Gras with Natural Vanilla? The first reason is that France simply does not produce vanilla.

In ice cream and perfumery, there is a flavouring known as French vanilla. This flavouring is considered different from regular vanilla, and is usually found as a primary flavouring, rather than mixed with other flavours, as is done with vanilla. The key to this is not that the plant itself is different, but that it is blended with egg.

French vanilla is vanilla mixed with egg, the yolks of which give it a more eye-catching yellow hue, a stronger aroma, and in the case of ice cream, greater creaminess.

The curious thing about French vanilla is that it was not created by a Frenchman. The recipe comes from none other than the third president of the United States of America, Thomas Jefferson. The reason for the name is that the president learned how to make ice cream during his time as ambassador in Paris.

In conclusion, although French vanilla is a delicious ice cream flavour, you can thank the United States of America, rather than France.

Our Foie Gras tasting tips:

• How to get the best texture in Foie Gras?:

To obtain the best texture for your Foie Gras, place it in the refrigerator one hour before serving. This will give the Foie Gras the ideal consistency for tasting. Allow it to cool for 5 to 10 minutes before serving.

• Which bread to use with Foie Gras?:

Foie Gras has subtle flavours that can be hidden by very toasted breads. Our recommendation is to use simple flavoured breads such as peasant bread. Slightly fruity breads such as ginger can add an extra touch of flavour without overpowering the Foie Gras.

• Which wine goes best with Foie Gras?:

The pairing of Foie Gras does not have just one correct answer. At Relais Gourmet, we recommend the following options:

• • Pairing Foie Gras with sweet wines:

Wines such as Muscatel or Malvasia, or the French Monbazillac, Jurançon, or late Alsace, are perfect accompaniments to Foie Gras. Their natural acidity helps to harmonise the combination and makes them easy to digest.

• • Pairing Foie Gras with dry white wines:

Instead of harmonising, the texture of wines such as the fruity Catalan Xarel-lo, or the French Condrieu or Crozes-Hermitage, generate an interesting and elegant contrast on the palate.

• • Pairing Foie Gras with Champagne:

Lightly vinous champagnes are a very successful combination with our Foie Gras. The bubbles lend lightness to the apéritif, while their smoothness helps to reinforce the gourmet subtlety of good Foie Gras. We especially recommend bottles made with Pinot Noir or bottles of cava, as they are less acidic than champagne made with Chardonnay.

• • Pairing Foie Gras with red wine:

In the south-east of France, it is not uncommon to combine Foie Gras with full-bodied red wines. Irouleguy, Cahors, Madiran or Bergerac are some good red wines that will reinforce its flavour with the subtlety of Foie Gras. In Spanish wines, a good red wine from Ribera del Duero is a safe bet. When pairing with red wine, it is especially recommended to use a very simple tasting bread.

Find all our products in the Relais Gourmet shop and don’t hesitate to visit our blog to discover our recipes and other novelties.