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What additives are present in the Foie Gras?
Only salt, pepper & either port or almognac are sparingly added in order to maintain the products' original purity.
Where is it from?
Petrossian chooses only the most beautiful duck and goose livers in southwest France. The production facilities are in a 12th century abbey in the small village of St. Cyprien in the Périgord region.
Duck Vs. Goose
The goose liver combines sweetness & delicacy; duck liver generally offers more flavor & character.
How is it prepared?
The whole livers are slowly poached in our special bouillon, authentically Périgordian & extremely subtle in taste. The idea is to bring out the characteristics of its original state.
How should it be served?
Serve in a very simple manner, generally at the beginning of a meal with lightly toasted bread. One good slice of 2.5 - 3.5 ounces per person is sufficient. Present without garnishes or any kind of accompaniment that would alter its taste.
What does "mi-cuit" mean?
Partially cooked.
Is the Foie Gras "mi-cuit"?
Petrossian's terrine of Foie Gras is indeed, "mi-cuit" and can be conserved for a limited period of time, as mentioned on the packaging. It is available in roulad and in jars.
What serving utensils are needed?
The fresh foie gras must be sliced with a long and thin-bladed knife that has been dipped in hot water.
What wines accompany the foie gras best?
There are those who prefer the vintages Sauternes, Juraçon or Monbazillac, whose mellowness goes well with that of foie gras. There are those who prefer stronger wines, more invigorating, like Bordeaux, Madiran or Cahors which "scrape" the palette a little & offer a pleasant contrast to the foie gras.
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