Ernest Soulard Foie Gras | 🦆The Bow Tie Duck Manila
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Ernest Soulard Foie Gras (Frozen)

Rich & Buttery

Treat your­self to a deli­cious foie gras din­ner and soak in each love­ly fla­vor, tex­ture, and rich­ness only got­ten in a French duck del­i­ca­cy. You can have yours served in what­ev­er form and recipes you want to match your mood and taste.

Tast­ing Notes from the Curator

Tak­ing a good bite of your seared duck liv­er unleash­es a rich beefy pro­file that invites you to dig deep­er while entic­ing your nos­trils with its uma­mi fla­vor. It then glides through the walls of your mouth with its smooth and less fat­ty tex­ture, mak­ing it just the dream beef for your liv­er cen­tric recipes.


Grab­bing your whole foie gras, there are many ways to deploy your culi­nary skills. First, you can decide to have your duck served as a pâtĂ© on your fresh baguette or slices of toast­ed bread. You can also set­tle for a sear­ing approach and com­bine this nutri­tious gamy del­i­ca­cy with your favorite foods like mashed pota­toes and gravy, bis­cuits, and var­i­ous fruits. Anoth­er way to rel­ish on each morsel of foie gras is by prepar­ing a duck ter­rine. If light and sweet is your way, then make a mousse by cook­ing and puree­ing your pound of duck liv­er. Don’t for­get to include your brandy and but­ter in the union for a smooth, silky, and deli­cious paste.

When look­ing at wine pair­ings, it’s ide­al to under­stand how you want the dish served. If the foie gras is served as an appe­tiz­er, you may opt for a good vin­tage Cham­pagne such as Duval-Leroy Blanc de Blancs Mil­lĂ©sime Pres­tige Brut Cham­pagne Grand Cru, a Sauvi­gnon Blanc such as Lionel Osmin & Cie La Reserve Sauvi­gnon Blanc or even a Les Volets Pinot Noir if you’re into red. Sweet wines like Sauternes may also work well as long as the lev­el of sweet­ness does not inter­fere with the next course.

When serv­ing foie gras as an entrĂ©e, the wines men­tioned above will be a good match, as well as your favorite Mer­lot, or Caber­net Sauvi­gnon. The reds are espe­cial­ly nice if the recipe is served hot. 

An Ancient Dish

Many have come to match foie gras with the coun­try that made it famous in our time, France. How­ev­er, the prac­tice of enjoy­ing a good bite of a tasty duck or goose liv­er dates over 4000 years back to the times of the ancient Egyp­tians. The Egyp­tians domes­ti­cat­ed geese only to learn that they made it a habit to devel­op large liv­ers dur­ing the moments that lead to their large migra­tion. Hav­ing found it to be nutri­tious, these ancients went ahead to fos­ter the gav­age tech­nique used in the pro­duc­tion of large water­fowl’ liv­ers. For over 4000 years, the prac­tice spread through the entire Mediter­ranean and was famous­ly wel­comed by the Greeks then lat­er the Romans. Gourmets began embrac­ing var­i­ous recipes to enjoy this nutri­tious meal and ducks became anoth­er source. When the Roman Empire fell, the Jews were the ones to keep the cus­tom alive dur­ing the Mid­dle Ages until it was offi­cial­ly tak­en over and made famous by France before and after the French Revolution.

Dis­claimer on Var­ied Weights

Each Foie Gras is unique and may not be of the same weight as oth­ers there­fore the final pric­ing could change depend­ing on actu­al weight of the Foie Gras to be deliv­ered to you. Shall there be any pric­ing adjust­ments based on weight, you will be con­tact­ed by our Sup­port right away.

Storage Instructions

Keep refrig­er­at­ed until ready to pre­pare and serve.

4 Pairings