How to serve Foie Gras?

Foie Gras is a masterpiece of French cuisine! Today, you will discover the easiest and tastiest ways to enjoy it.

At what temperature should you eat foie gras?

To experience the subtle aromas and delicate flavours of your foie gras, we recommend taking it out of the fridge 30 to 45 minutes before serving. If you bring it out when it is too cold, you won't be able to enjoy all of the tastes.

What are the best Foie Gras accompaniments?

Bread and crackers:
We recommend farmhouse bread, sandwich bread, brioche or canapé crackers. For more flavour don't hesitate to toast them. If you like sweet and savory combinations, you can serve foie gras with a bread containing fruit and/or nuts. Important: Do not spread it, just place it gently on the bread.

Fruits:

Fruit makes for an excellent accompaniment to foie gras, whether in a jam or compote. You can serve it with figs, pears, grapes or dates. Sweet jams, sauces and marmalades with slightly sour flavor is one of the best ingredients for serving foie gras. Light sweetness wonderfully complements the taste of duck or goose liver.

At Deliss you can find two tasty Foie Gras accompaniments:

Onion Confit with Truffle: Reduced in sweet white wine syrup, the onions develop all their fruity flavours. It is sublimated by the subtle perfume of the truffle. This refined confit accompanies your festive moments and sublimates marvelously your dishes.

Fig Confit: The sweet flavour of the figs sublimates your foie gras. Cooked in a copper cauldron, this fig confit by Lucien Georgelin reveals all its aromas. This culinary accompaniment will bring to your dishes a touch of originality and many flavors.

Tips for pairing wine and foie gras!

There is a list of wine that pairs well with Foie Gras. First, all the wines in southwest France such as Jurançon or Monbazillac, sweet Bergerac, a pungent Loupiac, or a Sainte-Croix-du-Mont bring out the best in Foie Gras.

Other rich, sweet white wines also go well with foie gras. It includes sweet Loire Valley wines, Alsatian vendange tardive or sweet German Rieslings.

The combination of foie gras and Champagne (not too dry) is also a great choice and tastes very good. It allows the pure foie gras flavour to come through in every bite.