This block of truffled duck foie gras is the result of a smooth and creamy emulsion of corn-fed duck foie gras with pieces of foie gras and to which we have added a stick of Tuber Melanosporun truffle (4%). The term truffled can only be used when the foie contains at least 3% truffle in its preparation. To this block has been added 4%.
Ingredients
Duck fat 88%, water, truffle (Tuber melanosporum) 4%, egg, salt, sugar
, pepper and preservative nitrite sodium nitrite
pepper and preservative sodium nitrite.
Pepper and preservative sodium nitrite
Conservation
Ambient temperature. Once the can is opened, keep between 0- 4ºC and consume in maximum 5 days
Preparation
It is advisable to put it in the refrigerator at least 2 hours before consumption and before its
before tasting, keep them for 5 to 10 minutes at room temperature
When canned, it is best to open the two lids and push one of them to remove the
contents onto a plate
contents onto a plate. Once the product has been removed from the can, cut
it into thin slices
using a knife
into thin slices using a sharp knife, previously soaked in hot water
The foie gras bloc should not be spread on bread, like a pate, but presented in
small portions or thin slices
small portions or thin slices
M. Etxenike, artisan producer.
M. Etxenike, artisan producer
Mitxel Etxenike, studied and graduated from the École Supérieure des Carnes in Paris. She completed her training in the French region of Landes for 8 years working in the sector. In the 90s, he settled in Burguete, a small town in the Navarrese Pyrenees, near the French border, a few kilometres from Roncesvalles. After these years of learning and training, there he managed to found his small artisan factory, dedicated to the production of foie gras, pâtés and smoked salmon.
Etxenike products are considered artisan and totally natural, as they contain no additives, preservatives or colourings. Etxenike pâtés and foie gras are made with rigorous quality control, starting with the raw material, which has the valued French "Label Rouge" seal. The ducks are all imported from the Landes and are fed solely and exclusively with corn
Today, M. Etxenike, artisan producer, is a national reference in the production of duck products.
M. Etxenike, artisan producer, is a national reference in the production of duck products
