Sousa & Labourdette - Ethical goose foie gras, 125gr

SOUSA & LABOURDETTE – ETHICAL GOOSE FOIE GRAS

A UNIQUE GASTRONOMIC PEARL

Compare and contrast. Most of world’s foie gras is obtained from geese that are force-fed with mashed corn under the ‘gavage’ system, massively boosting the growth of the liver by artificial means. Sousa & Labourdette’s geese, meanwhile, feast on the wild foods they find all around them in the unspoilt landscape of Extremadura. Windfall fruit, wild seeds and grasses, and most importantly, acorns – the same acorns, rich in cholesterol-reducing oleic acid, that form the diet of Extremadura’s famous ibérico pig. Our production, obtained from the European greylag goose Anser anser, is entirely seasonal and natural. A whole year is required to produce a small, uniformly coloured, regular and fine-textured foie gras. Its superbly delicate flavour and characteristic golden colour (which derives mainly from wild yellow lupin seeds) is a direct consequence of the bird's varied natural diet and their high quality of life, allowing them to fly and graze at will. The peerless quality of Sousa & Labourdette foie gras has been discovered by the global gastronomic community. Within months of its launch on the market it was awarded a prestigious Coup de Coeur prize at the 2006 SIAL International Food Salon in Paris. Available in very limited quantities, it has been praised by internationally reputed chefs like Dan Barber, of Blue Hill restaurant in Manhattan. Dan once honoured us serving our foie gras at a special dinner held for President Barack Obama. A passionate enthusiast, he describes our foie gras as ‘the culinary experience of a lifetime’. Sousa & Labourdette foie gras is the best quality of foie gras you can find : it is ETHICAL, it is GOOSE and it is ENTIER.

THE CRAFT : A UNIQUE FOIE GRAS

* FOR ITS RARITY
Sousa & Labourdette is one of the few ethical producers of foie gras, and its production is strictly limited.

* FOR ITS AUTHENTICITY
Sousa & Labourdette foie gras is produced according to the historically authentic method, taking advantage of the migratory instincts of wild geese.

* FOR ITS QUALITY
Our geese are raised in a free-range system on the extensive grazing land of the dehesa (a semi-wild forest ecosystem covering much of south-west Spain). The feed is 100% natural, consisting of wild grasses, seeds, figs and holm-oak acorns rich in natural oils. The result is a smaller foie gras than others on the market boasting a much more concentrated aroma and flavour.

* FOR ITS SEASONALITY
Natural foie gras can be obtained only once in a year, during the winter season.

COOKING PROCESS

Our foie gras is precious, pure and simple. That’s why we prefer a recipe that preserves its natural flavour and delicate consistency. Sousa & Labourdette follow the French practice of canning the foie gras following a brief steaming process, while the product is presented in a hermetically sealed Kilner jar.
Fully Cooked Foie Gras: The most traditional way to prepare foie gras, fully cooked foie gras is preserved in its own fat and sterilized; this type of foie gras will be stored in a cool dark place for a long period of time. Like wine, preserved foie gras ages gracefully. Packaged in classic farm-style jar.

SERVING SUGGESTIONS

Just as we choose the cooking recipe that best preserves the original flavour and consistency of our foie gras, we recommend you do the same when tasting it. When serving it, we would recommend placing our foie gras in the fridge for at least a few hours beforehand. Foie gras should be chilled but not ice-cold. 15 minutes before serving take it out from the refrigerator and immediately cut it into slices. For cutting use a smooth-edged knife and pass it under a hot running tap before use.
Foie Gras is best served as a starter when the food palate is still neutral. Deposit chunks of our foie gras on toasted triangles, crusty farmhouse bread, or even better, on some toasted brioche and enjoy it by letting the foie gras melt in the mouth. Alternatively, you can  beautifully associate it with some caramelised apple slices, oriental chutney or even some confit de vin (wine jelly). When pairing wine with foie gras, the luxurious, buttery quality of foie gras calls for a good quality vintage wine, whether white, red or Champagne. In general, you should avoid young or very light-bodied wines. While the classic pairing with foie gras is Sauterne, we would say that the wine that usually works best is a wine that you really like.

Our suggestion from our cellar : Zind Humbrecht - Clos Jebsal Pinot Gris Vendanges Tardives 2009

More ? Have a look at this video : https://vimeo.com/81721613