Liver of Perigord geese.
It has a pink color with shades that tend to gray, compact and with residues of
Sweet and delicate, less persistent than duck and with slightly metallic sensations.
Valette Foie Gras - Gourdon - France.
Whole foie gras is prepared by selecting the best lobes of liver, inserted manually in containers. The peculiarity of this foie gras is the raw material, i.e. goose livers differentiates it from those produced with ducks that come from Eastern Europe.
Valette Foie Gras is a company now in the third generation of the Vallette family. It was created by his grandfather Jacques in 1920 in St Clair, a small town a few kilometers from Gourdon, in South West France, with the aim of producing high quality Foie Gras.
SUGGESTIONS FOR USE
A few hours before being served, the foie gras must be placed in the refrigerator and pulled out 15-20 minutes before tasting. To maintain the coloring it must be cut just before serving it. Used a non-serrated knife and heated the blade in hot water