Foie-gras "Valette" Le Block de Foie Gras de Canard du Sud-Ouest IGP, in can, 130 g
Reviews of purchase "Valette" Le Block de Foie Gras de Canard du Sud-Ouest IGP, in can, 130 g
Foie gras orange-beige.
Foie gras has an intense, bright flavor with a gentle creamy texture, subtle spice and a slight bitterness.
foie gras Fragrance well tangible, interesting and quite rich.
Foie gras is ideal for sandwiches, hot toast for aperitif, is used in pure form with salt and pepper.
New company Labeyrie - A series of small boxes with banks 65 grams that will help you get acquainted with the aromas and flavors of South-West France, a region known not only excellent wines, but also a bright kitchen. The line includes terrines, foie gras gras and foie gras duck liver. The products have a very practical package: tin cans in cartons are quite presentable and suitable for serving and as an element of gift food basket.
Recently, duck liver is more common than goose. Its share is 90% foie gras market. This is partly due to the fact that the duck foie gras easier to manufacture. For the manufacture of duck foie gras liver uses only two kinds of ducks: Muscovy ducks and mulard, and only males. Although it is believed that the taste differences between goose and duck liver are small, yet they are, and a real gourmet accurately distinguish foie gras. Duck foie gras has a rich aroma and a distinct and sharp taste than goose.
The composition of the Bloc de Foie Gras de Canard includes duck foie gras, Armagnac and spices. Duck liver before being recommended to put in the fridge for 12 hours. If you use a knife for cutting the slices, then it must be pre-dipped in hot water.
The history of Maison Valette began in 1920 with Adrian Valette. He traveled in search of the finest produce and was a consummate connoisseur of foie gras, truffles, the aroma of porcini mushrooms or the tenderness of walnuts. Adrian instilled a love of gourmet delicacies in his son René, who in 1945 set up a family cannery in Quercy-Périgord, in Saint-Clair, a small village near Gourdon. He worked with the same dedication to excellence as his father in search of the finest delicacies. In 1985, the company was taken over by Jacques, René's son. His youthful and energetic vision boosted the company's reputation, allowing the brand to expand beyond the region and become famous throughout Europe and beyond. Jacques has combined the know-how of ancestors with the most modern production methods. Since 1996, thanks to the efforts of Jacques, Valette has taken control of the entire supply chain, which has significantly improved product quality. In 1998, after the great success of Maison Valette products in the south-west of France, the range was introduced in Paris, and thanks to first-class quality and innovative tastes, the brand gained recognition from the Parisians. In 1999, Maison Valette became the first to receive IGP certification. In 2010, the company celebrated its anniversary - 90 years of passion, know-how, tradition and innovation in the Valet family!
Today, Maison Valette offers a selection of 500 high-quality Périgord specialties, prepared with respect for terroir and tradition, and with more than 50 prestigious awards: duck and goose liver foie gras, truffles, confit, cassoullets, terrines, foie gras. All products are created on the basis of recipes that have remained unchanged for more than 60 years, as well as a dozen new, original, exquisite recipes for the special pleasure of gourmets. The jack is also 3 generations of men with a passion for the "black diamond of Perigord" - the black truffle! They use this gourmet delicacy to decorate foie gras, pates and other Maison Valette specialties.