Whole Duck Foie Gras

An ideal 250 g log of Foie Gras to share as a starter: George Bruck whole duck foie gras, simply seasoned with a pinch of salt, a secret mix of spices and over a century of experience. It was in Strasbourg, under the reign of Louis XVI, that Jean Pierre Clause, cook for the Court of Alsace, created for the very first time the recipe for “Foie Gras”. Since then, Strasbourg has continued to be closely linked to this gastronomic delicacy and, over time, has established itself as the international capital of foie gras.

Georges Bruck is one of the oldest producers in the area, ambassador in the world of “fattened liver” for 160 years: a company that has been passing down the art of foie gras from father to son since 1852, an atypical circumstance considering the many other producers in the region. The quality of Georges Bruck’s production is the result of a long-standing experience, combined with cutting-edge technology: a rigorous selection of raw materials, an artisanal production – step after step – and above all a mixture of more than a dozen spices. This blend, handed down from father to son, is kept secret as it represents the true trademark of the brand: after having been deveined, salted and seasoned, the fattened liver is cooked and, thanks to the careful processing, it becomes a foie gras characterized by unparalleled delicacy and tenderness.

Tips for using the product

It is recommended to serve foie gras at the beginning of a meal, when the palate is still clean so as to fully appreciate its round and complex flavor. A portion consisting of approximately 40 to 50 g of foie gras per person is recommended. Any type of foie gras should be chilled in the refrigerator a few hours before being served and should be put on the table 20 minutes before serving. Foie gras should never be spread on a slice of bread with a knife: to appreciate the buttery and refined taste of foie gras to the fullest, a fork and a small piece of toasted bread – preferably brioche or baguette – are ideal.

The company

Georges Bruck’s production quality is the result of the company’s long-standing experience, combined with cutting-edge technology. After being deveined, salted and seasoned, the fattened liver is cooked and, thanks to the careful processing, it becomes – in our humble opinion – the best foie gras in the world.

Origin

Strasbourg, FRANCE

Type

Duck Foie Gras

Format

250 g

Specifications

Ingredients: duck liver, salt, spices, preservative: sodium nitrite

Average nutritional values per 100 g: energy 1864 kJ / 448 kcal, fat 45.4 g, of which saturated fatty acids 19.2 g, carbohydrates 2.3 g, of which sugars 2.2 g, proteins 7.5 g, salt 1.38 g

Storage mode: store between 2and 4 °C

Company name and address: George Bruck Les foies gras de Strasburg BP 30139-F 67004 Strasburgo, France

CE mark: FR 67.482.021 CE

Ingredients that contain allergens are highlighted in BOLD.

Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.

For more information on the technical characteristics of the product, please contact our Customer Care team