Godard-Chambon & Marrel Block of Duck Foie… | 🦆The Bow Tie Duck Manila

Godard-Chambon & Marrel Bloc of Duck Foie Gras

Luxuriously Intense

This beau­ti­ful paste block of intense duck foie gras will trans­form any inti­mate evening at home into a night of decadence.


Sourc­ing their duck foie gras from the viti­cul­tur­al­ly renowned South-West of France, Godard-Cham­bon & Mar­rel makes a strong case for this liv­er-based treat. Their pre­served duck foie gras blocks gain their pro­longed shelf-life from a care­ful bal­ance of salt and spices. Duck foie gras tends to be less fat­ty than its goose coun­ter­part, but it pos­sess­es an intense fla­vor and that same but­tery mouth­feel. The infu­sion of port wine in this ver­sion by Godard-Cham­bon & Mar­rel adds to that inten­si­ty and imparts a faint sweet­ness to its fla­vor profile.


Foie gras can be had as an appe­tiz­er or as part of your main course. To expe­ri­ence its taste ful­ly, it is impor­tant not to over­whelm it with oth­er pun­gent fla­vors or aro­mas. Thin slices of foie gras on crusty bread go well with fruit chut­ney, espe­cial­ly fig, pear, or grapes — an ode to its region­al ori­gin. A side of crisp sliced fruit like apples or pears steeped in wine pro­vide won­der­ful com­ple­men­tary fla­vors. If you pre­fer some­thing a lit­tle more savory, reach for some a lit­tle bal­sam­ic vine­gar or a dol­lop of French mus­tard. We love the dif­fer­ent fla­vors from our Pom­mery Mus­tard Col­lec­tion for just this purpose!

Foie gras goes with many dif­fer­ent wines. The clas­sic wine pair­ing is, of course, a sweet French Sauterne, but this par­tic­u­lar foie gras goes well with white wine from the region it comes from, such as a CĂ´tes de Gascogne, Berg­er­ac, Gail­lac, or Jurançon. For red wines, go for an aged Bor­deaux like a Pomerol or St. Emil­lion. Duck foie gras requires brut cham­pagnes to match up to its strong fla­vors. And if you’d rather skip the wine list entire­ly, try a pear or apple cider for just the right touch of acidity.


Mai­son Godard was found­ed in 1878 by Alain and Michèle Godard, then joined by their chil­dren Pas­cal and Annabel. In 1911, they part­nered with Mai­son Cham­bon & Mar­rel, one of the old­est truf­fle mer­chants in France. They offi­cial­ly became Godard-Cham­bon & Mar­rel in 1992, pur­su­ing a joint epi­cure­an pas­sion: respect­ing tra­di­tion­al qual­i­ty and authen­tic­i­ty, and bring­ing a new lev­el of gas­tro­nom­i­cal excel­lence to the world.

Storage Instructions

Unopened tins 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 tin, 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.