Godard-Chambon & Marrel Block of Goose‚Ķ | ūü¶ÜThe Bow Tie Duck Manila
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Godard-Chambon & Marrel Bloc of Goose Foie Gras from Périgord

The Standard of Decadence

This beau¬≠ti¬≠ful paste block of fat-rich goose foie gras sets the palate alight with a lux¬≠u¬≠ri¬≠ous meld¬≠ing of gourmet flavors.

TAST­ING NOTES FROM THE CURATOR

Godard-Cham¬≠bon & Mar¬≠rel has been mak¬≠ing foie gras since 1878. Their goose foie gras blocks are pre¬≠served with salt and spices to pro¬≠long their shelf-life. Goose foie gras has a more sub¬≠tle but¬≠tery meat fla¬≠vor than that its duck coun¬≠ter¬≠part. It express¬≠es itself more in an extend¬≠ed after¬≠taste than a shock¬≠ing first bite, over¬≠whelm¬≠ing the sens¬≠es‚ÄČ‚ÄĒ‚ÄČtaste and smell both‚ÄČ‚ÄĒ‚ÄČin a mul¬≠ti¬≠sen¬≠so¬≠ry culi¬≠nary micro-jour¬≠ney like no oth¬≠er. This is the orig¬≠i¬≠nal ver¬≠sion by Godard-Cham¬≠bon & Mar¬≠rel, infused with port wine for an added inten¬≠si¬≠ty and faint sweet¬≠ness of flavor. 

PREPA­RA­TION OR PAIRINGS

The tex¬≠ture of foie gras is best enjoyed when the block is han¬≠dled as lit¬≠tle as pos¬≠si¬≠ble. Cut thin¬≠ly into your block with a warm knife and place the por¬≠tion onto a small slice of bread with a sprin¬≠kling of pep¬≠per, if you wish, to flesh out the fla¬≠vor. A swipe of French mus¬≠tard or bal¬≠sam¬≠ic spread will only height¬≠en the savory taste fur¬≠ther. If you pre¬≠fer to soft¬≠en it, a dol¬≠lop of jam or fruit pre¬≠serve‚ÄČ‚ÄĒ‚ÄČwe adore the curat¬≠ed selec¬≠tion from Helios Jams‚ÄĒor a side of crisp sliced fruit like apples or pears steeped in wine pro¬≠vide won¬≠der¬≠ful com¬≠ple¬≠men¬≠tary flavors.

The clas¬≠sic wine pair¬≠ing for this del¬≠i¬≠ca¬≠cy is a sweet French Sauterne, but if you have your foie gras with fruity accom¬≠pa¬≠ni¬≠ments, a Pinot Gris or Pinot Gri¬≠gio will also serve you quite excel¬≠lent¬≠ly. For the red wine lovers, you‚Äôll want an aged Bor¬≠deaux like a St. Emil¬≠lion or a Pomerol. Goose foie gras does go with cham¬≠pagne, but choose one that is fresh and light to keep from over¬≠whelm¬≠ing its fla¬≠vor. Or, for a non-wine night, try a pear or apple cider for just the right touch of acid¬≠i¬≠ty to cut through the min¬≠er¬≠al taste!

AN HIS­TORIC DELICACY

Long before the French took foie gras to the very pin¬≠na¬≠cle of haute cui¬≠sine, the ancient Egyp¬≠tians devel¬≠oped the tech¬≠nique of gav¬≠age to pro¬≠duce fat¬≠ti¬≠er fowls. The prac¬≠tice spread through the Mediter¬≠ranean and was adopt¬≠ed by the Greeks and Romans, who made it a del¬≠i¬≠ca¬≠cy, fat¬≠ten¬≠ing ducks and geese explic¬≠it¬≠ly for their liv¬≠ers. Hun¬≠dreds of years lat¬≠er, dur¬≠ing the Renais¬≠sance, Jew¬≠ish influ¬≠ences spread what we now know as foie gras to the court of Louis XIV. From there, the foie gras went on to be deeply ingrained in the high¬≠est cir¬≠cles of French dining.

Storage Instructions

Unopened tins of foie gras can be kept in the pantry for up to 4 years at a tem¬≠per¬≠a¬≠ture of 10 to 15¬įC. Once you open the tin, trans¬≠fer the foie gras into an air¬≠tight glass con¬≠tain¬≠er and it will keep in the fridge for up to 3 days. Bring it to room tem¬≠per¬≠a¬≠ture before serving.

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