Ingredients: Duck Foie Gras, sauternes wine (contains sulfites), brown sugar, salt, white pepper, sodium nitrite, sodium erythorbate.
Applications: To serve, slice chilled with a hot knife for clean cuts, or gently warm for a softer texture. It pairs well with brioche, fruit compotes, and aged balsamic. Executive chefs value its refined presentation and luxurious mouthfeel for high-end appetizers, tasting menus, and catering. Its deep umami flavor elevates fine dining with minimal preparation.
