Truffled Foie gras mi-cuit with Armagnac
- Foie gras mi-cuit with truffle (7%) and Armagnac
- No additives or preservatives.
- Suitable for celiacs.
- Portion of 150g approx.
- Persons: 2-3.
- Conservation: between 1º and 4º C.
The truffled Foie gras mi-cuit with Armagnac, (seasonal truffle (7%). Is surely the most appreciated foie gras among all foie gras.
We recommend cutting it without removing the plastic wrap with the help of a knife with a very sharp edge. Add a few flakes of sea salt and enjoy it on warm toast.
The foie gras mi-cuit with truffle and Armagnac is made with the best foie gras of Les Landes, Label Rouge https://es.wikipedia.org/wiki/Label_Rouge e IGP Les Landes https://www.aec.es/web/guest/centro-conocimiento/indicacion-geografica-protegida
The truffle: We preferably use Tuber Melanosporum from the area of Sarrión (Teruel) https://www.manjaresdelatierra.com/es/13-trufa-fresca. If the season cannot offer us Tuber Melanosporum we will use the one we have in season: Uncinatum or Aestivum.