This semi-cooked foie gras is cooked at a very low temperature, preserving it without cooking the whole way through, so it’s still pink when you slice into the terrine. It’s perfect to pan-fry, use in a parfait, or to serve fresh with our toasts.
Georges Bruck has been the leading worldwide ambassador for Foie Gras de Strasbourg since 1852. The quality of its production is the fruit of long-standing experience, combined with cutting-edge technology. Having been bled, salted and spiced, the raw fat liver is then cooked, and following specific processes, it becomes the best foie gras in the world.