Ernest Soulard Foie Gras | ūü¶ÜThe Bow Tie Duck Manila
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Ernest Soulard Foie Gras

Rich & Buttery

Treat your¬≠self to a deli¬≠cious foie gras din¬≠ner and soak in each love¬≠ly fla¬≠vor, tex¬≠ture, and rich¬≠ness only got¬≠ten in a French duck del¬≠i¬≠ca¬≠cy. You can have yours served in what¬≠ev¬≠er form and recipes you want to match your mood and taste.

Tast­ing Notes from the Curator

Tak¬≠ing a good bite of your seared duck liv¬≠er unleash¬≠es a rich beefy pro¬≠file that invites you to dig deep¬≠er while entic¬≠ing your nos¬≠trils with its uma¬≠mi fla¬≠vor. It then glides through the walls of your mouth with its smooth and less fat¬≠ty tex¬≠ture, mak¬≠ing it just the dream beef for your liv¬≠er cen¬≠tric recipes.

Prepa­ra­tion

Grab¬≠bing your whole foie gras, there are many ways to deploy your culi¬≠nary skills. First, you can decide to have your duck served as a p√Ęt√© on your fresh baguette or slices of toast¬≠ed bread. You can also set¬≠tle for a sear¬≠ing approach and com¬≠bine this nutri¬≠tious gamy del¬≠i¬≠ca¬≠cy with your favorite foods like mashed pota¬≠toes and gravy, bis¬≠cuits, and var¬≠i¬≠ous fruits. Anoth¬≠er way to rel¬≠ish on each morsel of foie gras is by prepar¬≠ing a duck ter¬≠rine. If light and sweet is your way, then make a mousse by cook¬≠ing and puree¬≠ing your pound of duck liv¬≠er. Don‚Äôt for¬≠get to include your brandy and but¬≠ter in the union for a smooth, silky, and deli¬≠cious paste.

When look¬≠ing at wine pair¬≠ings, it‚Äôs ide¬≠al to under¬≠stand how you want the dish served. If the foie gras is served as an appe¬≠tiz¬≠er, you may opt for a good vin¬≠tage Cham¬≠pagne such as Duval-Leroy Blanc de Blancs Mil¬≠l√©sime Pres¬≠tige Brut Cham¬≠pagne Grand Cru, a Sauvi¬≠gnon Blanc such as Lionel Osmin & Cie La Reserve Sauvi¬≠gnon Blanc or even a Les Volets Pinot Noir if you‚Äôre into red. Sweet wines like Sauternes may also work well as long as the lev¬≠el of sweet¬≠ness does not inter¬≠fere with the next course.

When serv¬≠ing foie gras as an entr√©e, the wines men¬≠tioned above will be a good match, as well as your favorite Mer¬≠lot, or Caber¬≠net Sauvi¬≠gnon. The reds are espe¬≠cial¬≠ly nice if the recipe is served hot. 

An Ancient Dish

Many have come to match foie gras with the coun¬≠try that made it famous in our time, France. How¬≠ev¬≠er, the prac¬≠tice of enjoy¬≠ing a good bite of a tasty duck or goose liv¬≠er dates over 4000 years back to the times of the ancient Egyp¬≠tians. The Egyp¬≠tians domes¬≠ti¬≠cat¬≠ed geese only to learn that they made it a habit to devel¬≠op large liv¬≠ers dur¬≠ing the moments that lead to their large migra¬≠tion. Hav¬≠ing found it to be nutri¬≠tious, these ancients went ahead to fos¬≠ter the gav¬≠age tech¬≠nique used in the pro¬≠duc¬≠tion of large water¬≠fowl‚Äô liv¬≠ers. For over 4000 years, the prac¬≠tice spread through the entire Mediter¬≠ranean and was famous¬≠ly wel¬≠comed by the Greeks then lat¬≠er the Romans. Gourmets began embrac¬≠ing var¬≠i¬≠ous recipes to enjoy this nutri¬≠tious meal and ducks became anoth¬≠er source. When the Roman Empire fell, the Jews were the ones to keep the cus¬≠tom alive dur¬≠ing the Mid¬≠dle Ages until it was offi¬≠cial¬≠ly tak¬≠en over and made famous by France before and after the French Revolution.

Storage Instructions

Keep refrig¬≠er¬≠at¬≠ed until ready to pre¬≠pare and serve.

2 Pairings

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