Goose Foie Gras is more delicate and subtle than the duck Foie Gras. This recipe with Juraçon offers some interesting, delicious, sweet notes. Its creamy texture makes it ideal as an aperitif simply spread on some fruit biscuits or spiced bread, or tossed through a simple salad with bitter leaves, toasted hazelnuts and blood orange, finished with a simple vinaigrette.
Jean Larnaudie have been producing foie gras in the Lot en Quercy, France for over 70 years. This region will well regarded for the production of foie gras, with animals that have been raised on green pastures and are IGP certified (Foie Gras de Canard Sud-Ouest origin controlled).