What is Foie Régal?
Our Foie Régal mimics the authentic Foie Gras taste and texture while utilising the livers of naturally fed, free-roaming birds raised primarily for their meat.
What is it made of?
The product is made from healthy duck/goose livers with duck/goose fat with a little Armagnac, white port and seasoning. The truffle version includes 3% of chopped, black Italian truffle.
How is this a better alternative than an original Foie Gras?
The birds are free to roam on farms, fed naturally and reared for their meat.
Where is the product made?
The products are manufactured in Germany and the birds are reared on German farms.
Why is the product and production process better than an original Foie Gras?
The product’s main ingredients are healthy duck/goose livers and duck/goose fat, these are from free-to-roam birds, of which the leg and breast meat from the birds are the primary products sold to customers.
The ducks and geese are allowed to freely roam in open fields from an early age with barns for shelter, where the doors are open during the day. At night, the birds are kept in their barns for security.
Is the product Sustainable?
The supplier uses ground corn cobs in the barns for the ducks and geese. Duck and goose waste is extremely wet and ground corn cobs are one of the most absorbent natural waste materials available. The ground corn cobs are completely biodegradable, plus they absorb the bird’s waste and then serve as a fertiliser going back to the fields to grow more crops.
How to store/cook Foie Régal
• It is a chilled product that should be stored at 0-4C up to the best before date.
• Products should be consumed within 3 days of opening.
• The product is already cooked, you can eat it as it is, but take it out of the refrigerator 10-15 minutes before eating. Use on crackers, toasted bread or brioche.
• Foie Régal can be eaten hot or cold. It caramelises beautifully in a hot pan with a little butter or oil. It can also be baked or poached and added to a dish as an ingredient to add flavour, e.g. arancini, duck spring rolls.