Godard-Chambon & Marrel Bloc of Duck Foie Gras
This beautiful paste block of intense duck foie gras will transform any intimate evening at home into a night of decadence.
TASTING NOTES FROM THE CURATOR
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.
PREPARATION OR PAIRINGS
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 Côtes 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.
THE PROMISE OF GASTRONOMICAL EXCELLENCE
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.
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.