Malvasia Halal Duck Whole Foie Gras 130g

Par un écrivain mystérieux

Description

The foie gras whole duck 130g is an integral piece (unground) fatty duck liver that has been subjected to intense heat and pressure treatment to obtain a preserved product in this case. Ingredients: Duck foie gras, salt, sugar, pepper and liquor. Conservative: Sodium nitrite. Antioxidant: Sodium Ascorbate, Sodium Citra
The foie gras whole duck 130g is an integral piece (unground) fatty duck liver that has been subjected to intense heat and pressure treatment to obtain a preserved product in this case. Ingredients: Duck foie gras, salt, sugar, pepper and liquor. Conservative: Sodium nitrite. Antioxidant: Sodium Ascorbate, Sodium Citrate. Preparation: Whole foie gras corresponds to a whole piece of uncrushed duck fatty liver, and therefore has a texture to cut. Take the Foie Gras out of the refrigerator and keep it at room temperature between 5 and 20 minutes before tasting it in order to appreciate all its qualities. To consume canned foie gras, it is best to open the two lids and push one of them to extract all the content on a plate. The double opening system that this 130 g format has will make this work much easier for you. Once opened, cut into thin slices. To do this, use a very sharp knife, previously passed through hot water. You can also use a lyre to cut cheese or butter. Serve on toasted bread that will serve as a "support" for the foie gras that we are going to taste. A good foie gras deserves to be accompanied by a quality wine. Semi-sweet wines made from Muscat or Malvasia grapes, reds, rosés, or a cava are some of the possible choices.
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The foie gras whole duck 130g is an integral piece (unground) fatty duck liver that has been subjected to intense heat and pressure treatment to obtain a preserved product in this case. Ingredients: Duck foie gras, salt, sugar, pepper and liquor. Conservative: Sodium nitrite. Antioxidant: Sodium Ascorbate, Sodium Citrate. Preparation: Whole foie gras corresponds to a whole piece of uncrushed duck fatty liver, and therefore has a texture to cut. Take the Foie Gras out of the refrigerator and keep it at room temperature between 5 and 20 minutes before tasting it in order to appreciate all its qualities. To consume canned foie gras, it is best to open the two lids and push one of them to extract all the content on a plate. The double opening system that this 130 g format has will make this work much easier for you. Once opened, cut into thin slices. To do this, use a very sharp knife, previously passed through hot water. You can also use a lyre to cut cheese or butter. Serve on toasted bread that will serve as a support for the foie gras that we are going to taste. A good foie gras deserves to be accompanied by a quality wine. Semi-sweet wines made from Muscat or Malvasia grapes, reds, rosés, or a cava are some of the possible choices.