Airfreighted Foie gras de Canard mi cuit from Maison Castaing, it is a rich and buttery delicacy made from the fattened liver of ducks, prized for its luxurious texture and flavor.
Details
In 1925, Joseph Castaing began sharing his local delicacies like foie gras, terrines, and confits in a village called Coudures. Now, his descendant, Jean Daniel Castaing, runs the foie gras company in Saint-Sever. They stick to traditional values while creating new recipes. Maison CASTAING, the company, sells their foie gras and other products worldwide to fancy hotels, restaurants, stores, and more. They're all about giving customers the real taste of Landes products.
"Mi-cuit" refers to a style of preparing foie gras where it is partially cooked or semi-cooked. This method involves gently cooking the foie gras at a low temperature, typically in a water bath or in the oven, to achieve a creamy and smooth texture while still maintaining some of its natural richness. The result is a luxurious delicacy with a soft and spreadable consistency, perfect for serving on toast or alongside other accompaniments.
Goes well with:Dessert wine
A bit of History
Back in ancient Egypt, people noticed something interesting about geese and ducks. Before flying long distances, these birds would eat a lot, making their livers big and tasty. Egyptians thought, "Why not try this with our own birds?" So they did, and voila! They discovered foie gras – a yummy treat with a buttery flavor. This idea spread to other places like Greece and Rome, and now it's a famous dish enjoyed worldwide!
