Serving foie gras on its own
If you want to serve foie gras on its own, discover our suggestions for preparing, cutting, garnishing and picking the perfect accompaniments for your enjoyment.
Our advice for serving foie gras on its own
Advice from our foie gras experts
Canard Soulard specializes in the production of foie gras and duck meat. With our advice and cooking tips, you can create unique and tasty dishes.
Happy cooking and, above all, happy eating!
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Cooking with foie gras
Before your cook your foie gras, we can give you advice on a variety of techniques: water bath, oven, torchon, steam, coarse salt, etc.
Our advice for cooking foie gras -
Cooking duck meat
Cooking and prepping tips for duck meat: inner fillets, thighs, inner, whole duck, etc. Follow these steps for perfectly-cooked duck meat.
Our advice for cooking duck meat -
Preserving your foie gras
Want to preserve your foie gras? Foie gras, a delicate, fragile product, must be preserved in order to retain all of its flavors and aromas.
Our advice for preserving foie gras -
Making the perfect duck confit
For a perfectly-cooked duck confit, Canard Soulard gives you the different prep steps and suggestions for accompanying your duck confit.
Tips for making a perfect duck confit -
Accompanying Foie Gras
To make a success of your tasting of foie gras it is necessary to know how to accompany him(it): wines, breads, jams and fresh fruit!
The advice to accompany well the foie gras
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Preparing Foie Gras in a Terrine, a Jar or au Torchon
Every knowledge on the preparation of the duck foie gras in terrine, cloth and in jar.
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Choosing the Right Foie Gras
How well to choose its foie gras? What type of foie gras choose as an apéritif, an entrance or a dish?
Find all the advice to choose its foie gras according to your tastes, needs and budget! -
Accompaniments to Our Meats
To accompany your duck-meat dishes, discover our suggestions for preparing three home-made sauces: Barbecue, Béarnaise and Greek.