Castaing Duck Foie Gras Mi-Cuit

TASTING NOTES FROM THE CURATOR

Loved by epicureans the world over, it is an intense multisensory adventure on the palate. We find there is no single word to capture the novel experience of a beautifully prepared piece of foie gras.

Castaing Duck Foie Gras Mi-Cuit is a bloc, made of delicate foie gras chunks melded into a bloc, then lightly poached at low temperature (Mi-Cuit is translated to lightly cooked), giving it a divinely silky mouthfeel with a longer shelf life than whole foie gras.

The tasting is decadent. Melts in your mouth with a delicate buttery texture, this foie gras exhibits an earthy rich, umami flavor that doesn’t overpower. It shines in any dish preparation, be it as a starting appetizer or your entrée course.

PREPARATION

Duck Foie Gras du Bloc is divine as the first course in our dinner menu. Serve it sliced (do not spread) delicately perched atop fresh French baguette or toasted canapé bread. Keep it classic or serve with accompaniments such as fig jam, homemade onion marmalade, or fried chanterelle mushrooms.

For wine pairings, it is best to keep in mind these will differ depending on how you decide to serve your foie gras–will it be served seared, pan fried, served as an appetizer or an entree? However, we find that the sweet overtones of lemon and honey found in Sauternes or a Chardonnay are always classic complements that cuts through the richness of the Foie Gras.

Depending on your preparation, a aged red such as Bordeaux or a vintage champagne also pairs beautifully with this ingredient.

Certified Label Rouge: Cruelty Free, Free Range Farming

Label Rouge is a sign of quality assurance in France that signifies adherence to stringent production methods that not only produces food items of superior quality but methods respectful to animal welfare and the environment.

Label Rouge’s 5 Main Principles:

• 100% Plant-Based Animal Feeds: Mainly cereals (70 to 75% minimum content), with extra protein supplements (peas, soybeans, etc.)
• Free-Range or Total Freedom Poultry Farming Methods: Birds are reared in little flocks and given plenty of space, grass and shade
• Poultry of Hard Breeds: Poultry of hardy breeds are selected for their slow growth, quality meat and identified as the best breed to adapt to free-range breeding methods
• Longer Breeding Period: The poultry is reared for a longer period (usually twice as long as a standard fowl), resulting in meats that are firmer and packed with more flavour
• Stringent Health and Farm Hygiene Standards: Assurance of safer health standards, implemented by systematic inspections at all stages of production

Storage Instructions

Store in fridge.