Price: Regular HKD 388
Price is $388 / 100g.
Should you prefer a whole liver or a specific weight, please email us at [email protected] , we can prepare exact weight for you as per your request.
Elected “Best Foie Gras Recipe” in Hong Kong (eat & Travel Weekly- 2008).
First this Duck Foie Gras slow cooked is homemade from the whole duck liver from South West of France.
Then, it is a secret facile recipe with a Armagnac base marinade.
Last but not least, it is made in the CHATTE family for more than 3 generations
Order per weight.
When Leon Chatté developed his own recipe for Foie Gras mi-cuit (slow cooked) in 1956, he had no idea that over 60 years later, this would be one of the most sought-after foie gras in Hong Kong.
As a result, Intense in flavour and smooth in texture. Certainly, the number one choice for many foie gras lovers.
No preservative or colouring additive | Enjoy our foie gras maison with fig bread and chilled Sweet wine.
Recommended portion per person: 40g -60g
IGP Duck with Foie Gras from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy), an official guarantee of origin and quality. With the IGP, a foie gras from the South-West officially comes from a duck from the South-West.
In the Southwest, geese and ducks have long been fattened with cereals. With the introduction of corn in the 16th century and the invention of canning in the 19th, the Southwest became the cradle of foie gras and preservation in fat. Today, foie gras from the South-West benefits from the best of innovation while perpetuating this centuries-old know-how.
The Protected Geographical Indication (PGI) is a European sign which guarantees the Origin of a product and its Quality. Buying an IGP Duck foie gras product from the South-West (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) means having the assurance that the duck has been raised, prepared and packaged in the South-West. It is also to have the guarantee of an irreproachable quality of feeding and manufacturing. Finally, it means benefiting from the know-how of breeders and producers who have chosen tradition.
