Lafitte Whole Duck Foie Gras Tin

This is foie gras for the person who wants to taste the duck itself. The seasoning is quiet: salt, pepper and spices around a full, savoury flavour. There is no fruit or smoke to lead the mouthful elsewhere. The pleasure lies in the fine texture of whole foie gras and the way its richness slowly opens out.

A cool slice looks composed on the plate, then softens in the mouth with a long, rounded finish. Toast adds a dry crackle against that softness. Try a small piece without a garnish first; there is plenty happening in the meeting of bread and foie gras alone. A little pear or fig alongside can make the next bite feel quite different.

The preserved preparation gives this version its own character within the Lafitte range. Choose it for a classical starter, or put a few slices out with drinks before dinner. It feels considered without demanding a complicated plate. Once the bread is toasted, you can sit down and enjoy the opening course with everyone else.

• Country bread and a careful slice: Toast TPK&B Country Classic Sourdough Bread lightly, leaving some chew beneath the crust. Lay the foie gras over it at the table. The bread supports the slice while giving each bite a little resistance.
• Fig or pear, used sparingly: A small spoonful of fig preserve or a few pear wedges brings sweetness to the plate. Leave some foie gras unadorned, then move between the two combinations. You may find a little fruit is all you want.
• A wine-led first course: Try a small glass of Sauternes or Jurançon. Their fruit and acidity make a generous companion to the duck. Add a few lightly dressed leaves if you would like a fresher finish.

Whole foie gras and bloc are different preparations. Whole foie gras keeps whole lobes at the heart of the recipe, which is part of the pleasure of slicing it rather than spreading it. The preserved style also has its own texture, shaped by cooking in a sealed tin.

That little tin belongs to a serious French kitchen tradition: good food prepared ahead, ready to become a course when the moment comes. Lafitte has made its home in Montaut in the Landes since 1920. A slice of whole foie gras is a particularly clear expression of that repertoire. Give it a fine knife, warm bread and a little room on the plate; it has enough character to carry the first course.

Store the unopened tin at room temperature, away from heat and light. Refrigerate for at least six hours before serving. Take it out 30 minutes before opening and slice just before serving. Follow the pack’s storage instructions after opening and its printed date.