Dubernet Figs stuffed with Foie Gras

Tasting Notes from the Curator

Dubernet Figs stuffed with Foie Gras present a marvelous interplay of taste and texture, reflecting South-West France’s rich culinary tradition. The figs, known for their fabulous succulence and natural sweetness, are artfully poached in sweet wine which enhances their inherent fruitiness and deepens their flavor profile. The semi-cooked duck foie gras introduces a smooth, creamy richness, perfectly balancing the figs’ syrupy allure with a savory umami punch. Enhanced by subtle spices like mace, cardamom, and cumin, this indulgent union creates a complex aromatic tapestry that defines its elite status within the gourmet category. The texture is equally divine—the tender chew of the figs contrasts splendidly with the creamy melt-in-the-mouth quality of the foie gras, while the fig seeds offer an unexpected crispness, adding another layer to this multifaceted sensory delight. This creation is emblematic of Dubernet’s commitment to quality and the artistry of French gastronomy at its finest.

Pairings & Suggestions

• Appetizers: Serve chilled or at room temperature, either whole on a charcuterie board with cured meats and cheeses like Brie and Roquefort, or sliced atop a crisp gingerbread toast.
• Salads: Pair with mixed greens, a light vinaigrette, and nuts for a refreshing starter.
• Wine Pairings: Complement with sweet wines such as Sauternes or a late-harvest Riesling. For a richer experience, pair with fortified wines like Port or Madeira.
• Dessert: Contrast the richness with a pairing of dark chocolate squares for a post-dinner treat.
• Cheese Platters: Match with creamy cheeses like Camembert to accentuate the rich flavors.
• Culinary Technique: Consider poaching figs in sweet wine and spices again before serving for enhanced flavors.

  The Artisanal Legacy of Dubernet

Maison Dubernet, one of the oldest gourmet food houses in France, was established in 1864 and is a testament to the enduring heritage of artisanal food production in the Landes region. The family’s culinary roots and expert craftsmanship laid the foundation for a brand that continues to serve as a beacon of quality and tradition in French gastronomy. Maison Dubernet hails from the South-West of France, an area celebrated for its rich culinary tapestry, especially foie gras. Over the years, traditional recipes and methods have been preserved and refined, supported by the ‘Compagnons du Devoir,’ ensuring that the ancient crafts are passed down through generations. Dubernet’s commitment to using only the highest quality, locally sourced ingredients has seen the brand become synonymous with excellence. This enduring legacy is integral to maintaining the artisanal methods, rich flavors, and authentic French traditions that define Dubernet’s unique offerings, such as their extraordinary Figs stuffed with Foie Gras.

Storage Instructions

Store Dubernet Figs stuffed with Foie Gras in the refrigerator at temperatures between 0°C to 4°C (32°F to 39°F) to maintain freshness. Avoid freezing as it can alter texture and flavor. Once opened, consume within 3 to 5 days, ensuring it is sealed in an airtight container to prevent spoilage.