Castaing Whole Duck Foie Gras With Juniper Berry And Jurancon Wine

TASTING NOTES FROM THE CURATOR

The classic Castaing foie gras is created using traditional free-range farming methods, and all-natural feeding that have been certified by France’s Label Rouge production body. This incredible creamy whole duck foie gras is marinated in sweet Juranҫon wine, and contains flavor notes of juniper berries. The result is the classic foie gras taste, with some slightly piney, and fruity peppery notes.

PREPARATION AND PAIRINGS

The Castaing Whole Duck Foie Gras with Juniper Berry and Juranҫon wine is best cut in thin slices with a warm knife. Place your slice onto some toasty bread. You can add on a thin slice of apple or pear on top to complement the slight sweetness of the foie gras. Pair with a Pinot Gris or a Pinot Grigio.

A LONG LINE OF EXCELLENCE

The Castaing family have been at the forefront of fine French gastronomy for generations, from as far back as 1900. But it wasn’t until 1925, when Joseph Castaing founded Maison Castaing that the family cemented its role as ambassadors of fine food. Located in Landes in the South of France, the company makes and distributes the finest foie gras, terrines, confit, and other gastronomic delights to various prestigious hotels, restaurants, retailers, and delicatessens worldwide.

Storage Instructions

Unopened cases of foie gras can be kept in the pantry for up to 4 years at a temperature of 10 to 15°C. Once you open the case, transfer the foie gras into an airtight glass container and it will keep in the fridge for up to 3 days. Bring it to room temperature before serving.