
Castaing Entier Goose Foie Gras Duo
A Subtle Decadence
This beauÂtiÂful layÂerÂing of fatÂty goose foie gras is meant to set the palate alight with a luxÂuÂriÂous meldÂing of gourmet flavors.
TASTÂING NOTES FROM THE CURATOR
The CasÂtaing comÂpaÂny has been proÂducÂing foie gras and othÂer duck and goose prodÂucts in Saint-SevÂer, NouÂvelle-Aquitaine since 1925. Their whole goose foie gras is porÂtioned perÂfectÂly for lunch or a light evening meal for two, with a more subÂtle butÂtery meat flaÂvor than that from a duck. It expressÂes itself more in an extendÂed afterÂtaste than a shockÂing first bite, overÂwhelmÂing the sensÂesâââtaste and smell bothâââin a mulÂtiÂsenÂsoÂry culiÂnary micro-jourÂney like no other.
PAIRÂINGS
The texÂture of foie gras is best enjoyed when hanÂdled as litÂtle as posÂsiÂble. Cut thinÂly into your block with a warm knife and place the porÂtion onto a small slice of breadâââwith a sprinÂkling of pepÂper, if you wish, to flesh out the flaÂvor. A swipe of French musÂtard or balÂsamÂic spread will only heightÂen the savory taste furÂther. If you preÂfer to softÂen it, a dolÂlop of jam or fruit preÂserve, or a side of crisp sliced fruit like apples or pears steeped in wine proÂvide wonÂderÂful comÂpleÂmenÂtary flaÂvors. The clasÂsic wine pairÂing for this delÂiÂcaÂcy is a sweet French Sauterne, but if you have your foie gras with fruity accomÂpaÂniÂments, a Pinot Gris or Pinot GriÂgio will also serve you quite excelÂlentÂly. For a change, try a pear or apple cider for a touch of acid to cut through the heady minÂerÂal flaÂvors of the livÂer, and youâll be surÂprised at how well it pairs!
A HISÂTORIC DELICACY
Long before the French took foie gras to the very pinÂnaÂcle of haute cuiÂsine, the ancient EgypÂtians develÂoped the techÂnique of gavÂage to proÂduce fatÂtiÂer fowls. The pracÂtice spread through the MediterÂranean and was adoptÂed by the Greeks and Romans, who made it a delÂiÂcaÂcy, fatÂtenÂing ducks and geese explicÂitÂly for their livÂers. HunÂdreds of years latÂer, durÂing the RenaisÂsance, JewÂish influÂences spread what we now know as foie gras to the court of Louis XIV. From there, the foie gras went on to be deeply ingrained in the highÂest cirÂcles of French dining.
Storage Instructions
Store in fridge.
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