Whole Duck Foie Gras from Alsace

Alsace calls for wines from its terroir. Serve it with a Gewurztraminer Vendanges Tardives with spiced notes of lychee and rose, a sweet Pinot Gris for its balance, or a Riesling Sélection de Grains Nobles for grand occasions.

As for accompaniments, pain d'épices is the historic ally of Alsatian foie gras. Our Date & Almond Toasts bring a sweet note that balances its character, while a sliced brioche baguette lets the purity of the product speak.

Take the jar out 15 minutes before serving to release its spiced aromas. Slice with a blade dipped in hot water, then place each slice on warm toast without spreading, to respect its dense grain.

Its rosy colour and pronounced taste mean it almost stands on its own. A pinch of fleur de sel, crushed pepper or a mild onion confit will be enough to accompany it.

Ideal for a traditional Alsatian meal, a characterful dinner or as a gift for lovers of authentic flavours.