Godard-Chambon Duck Foie Gras

Godard-Chambon & Marrel makes a compelling argument for duck foie gras by sourcing it from the viticultural famous South-West of France. A delicate blend of salt and spices gives their preserved duck foie gras blocks a lengthy shelf life. If you’re looking for a strong flavor and buttery texture, duck foie gras is the way to go. Adding port wine to this rendition by Godard-Chambon & Marrel adds to the strength and gives it a hint of sweetness in the taste profile.

As an appetizer or as part of your main dish, foie gras is an excellent choice. In order to completely appreciate its flavor, don’t serve it with anything else that might overpower it. Fruit chutneys, such as fig, pear, or grape, are a nod to the region where the foie gras originated. Apples or pears that have been soaked in wine are an excellent accompaniment to a meal. Use some balsamic vinegar or some French mustard if you want your food a bit spicier. Pommery Mustard Collection’s diverse tastes are perfect for this purpose!

There are several wines that pair well with foie gras. This specific foie gras pairs nicely with white wine from the region it originates from, such as a Côtes de Gascogne, Bergerac, Gaillac, or Jurançon. The traditional wine combination is, of course, a sweet French Sauterne. For a red wine, try a Pomerol or St. Emillion from a Bordeaux region like France. The rich tastes of duck foie gras work perfectly with brut champagnes.

Alain and Michèle Godard established Maison Godard in 1878, and their children Pascal and Annabel later joined them. One of France’s oldest truffle traders, Maison Chambon & Marrel, joined them in 1911. A combined epicurean enthusiasm led them to form Godard-Chambon & Marrel in 1992, where they pursued their goal of honoring traditional quality and authenticity while providing an entirely new level of culinary perfection to the global marketplace.

Storage Instructions

Store your tin/jar in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your preserved fish/meat within one or two days and keep left­overs with the oil in a sealed con­tain­er in the fridge.