fine grocery - duck

Duck speciality and foie gras

For gourmets, we recommend in particular our duck foie gras terrine, quoted by Mr Philippe MOLLÉ, food editorialist at Radio Canada chanel 1 in the program ’’Samedi et rien d’autre’’ on Saturday, Dec, 23rd 2006  : ‘’ an absolutely fabulous foie gras’’

Philippe Mollé, chroniqueur culinaire, Radio Canada

Duck liver mousse with portwine:
‘’the duck liver mousse of Owl’s Bread Bakery is the best of that kind we have ever tasted’’ Food

Le guide Les Quartiers Gourmands

Duck liver ’’fondant’’ with port wine:
Duck livers are blended with melted butter, eggs and a reduction of port wine, then cooked in a mould.

We suggest our onion jam as a great accompaniment.

Duck liver ‘’parfait’’ with apples and calvados :
Duck livers are sautéed with butter, flambéed with Calvados and blended with sautéed and flambéed apples and onions, then poured in a mould. Less rich than the previous one, the acidity of the apples makes it very light to the taste.(Only during Christmas time)

‘’Confit’’ of duck thigh:
May be served it with a tossed green salad and sautéed potatoes in duck fat.

Whole ‘’foie gras’’ of duck liver:
Live ducks are overfed for 5 to 6 weeks. Each liver reaches a weight of more than a pound. These livers, lightly marinated with port wine and brandy, are cooked at very low temperature. No other element goes into real ‘’foie gras’’. Overfeeding and the important rate of failure are responsible for the high price of this item, but nothing compares for a special occasion.

Some details about our foie gras:

The foie gras at Owl’s Bread Bakery is a terrine, the same as foie gras ‘’au torchon’’ (e.g. cooked tightly wrapped in a rag and in a plastic film), also called ‘’mi-cuit’’ (‘’semi cooked’’) because it is cooked at a very low temperature. This cooking process makes it completely  different from pasteurized foie gras from a can. Although our foie gras is semi cooked, it is ready to eat and does not need any further cooking. Simply accompany it with a suuculent toasted country bread and a light salad with xeres vinaigrette (see our price list for prices and ingredients)

Our suggestion about wine to accompany ‘’foie gras’’:

a very good sweet white wine such as a sauternes, monbazillac, ste croix du mont, hungarian tokaji aszù, austrian or german trockenbeerenauslese, alsacian, canadian or chilian late harvest, canadian or german icewine, etc…, or a dry rich white wine from Burgundy (Pouligny or Chassagne Montrachet), California or Australia, or a very good and intense viognier from Côtes du  Rhône (Condrieu) or from California.