Duck or goose foie gras, foie gras block, saltless foie gras. Accompaniments for foie gras
Enjoy the range of whole duck foie gras from La Combe de Job. Made in Corrèze, the foies gras are in preserve, nature, with black truffles from Périgord, with Timut pepper or from Madagascar or saltless, etc.
Discover the whole goose foie gras from Perigord.
To accomodate the foie gras : the chutney of red onions with spices and honey from Favols, the confit of ceps with Armagnac from Jardins d'Eini, the aperitif toasts from Chanteracoise, the raspberry perls from Saveurs Modernes, etc. You just have to choose!
The foie gras is a refine meal, synonymous with fun and holidays !
This product comes from a long artisanale tradition that is still transmitting in French families.
Since 2006, this culinary specialty is part of the cultural and gastronomic heritage of France. The foie gras is a symbol of the French art of living and is cooked by the great chefs of the world.
For la Combe de Job, it is a recognition of the traditional farmer know-how.
For the duck foie gras production, the South-West received its Protected Geographical Indication (PGI) in 2000. This dinstinction guarantees the quality and the geographical origin of the breedings. It concerns two species : the Barbarian duck and the Mulard duck.
To make a good and delicious foie gras, you need to use high quality duck or goose and respect the ancestral traditions and rigourous specifications.
In our cannery located in Corrèze, to prepare our jars and preserves of foie gras, we always supply ourselves in duck from South-West, in Nouvelle-Aquitaine, France.
In France, the foie gras is associated with Christmas and new year, true moments of pleasure, sharing and greediness with family and friends.
Enjoy our recipes of foie gras made by La Combe de Job with its accompaniments !
- Whole foie gras with peppers
- Semi-cooked whole duck foie gras
- Whole goose foie gras d’oie from South-West
