Whole duck foie gras terrine – Chalong Bay rum - 150g
Ingredients: Duck liver from Figeac, south-west of France, Chalong Bay rum, fleur de Sel salt, pepper.
Storage: Fridge. Consume between 2-3 days after opening.
Net weight: 150g.
Whole duck foie gras (Foie gras de canard entier), “mi-cuit” cooked “au torchon”, infused with Phuket’s local “Chalong Bay – fine cane spirit” (rum), finished with a seasoning of Petchaburi Fleur de Sel salt and cracked black pepper… giving a subtle sweet flavor for a fine balance.
Remove from fridge and keep at AC room temperature for 5 min before tasting. Slice it approximate 1-1.5cm thick and serve on fresh or toasted artisanal bread without spreading. Season to taste with Fleur de sel salt & Kampot black pepper.
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