Whole Duck Foie Gras in a cloth, 220g

  • Storage: 30 days at a temperature of +2° to +4°C
  • Net weight (g) : 220
  • Serves: 5-6
  • Also available in 280g size


For over two centuries, Feyel's chefs have been preparing the very best Alsatian Foies Gras in the  traditional Alsatian way.
The Foie Gras sold wrapped in cloth is for true connoisseurs of the best in Foie Gras. Prepared only with whole lobes, it is cooked sous vide. This method of cooking ensures the Foie Gras retains all its aromas and flavour. It is then wrapped in cloth for a top-of-the-range presentation.
Duck foie gras has more character and a more pronounced flavour. And its orangey-beige colour distinguishes it from goose foie gras.
To enjoy your Foie Gras at its best: take it out of the refrigerator a quarter of an hour before cutting it, and serve it to your guests as soon as you put it on the plates. For a festive starter, prepare neat slices of about 40g per person (use a non-serrated knife after passing the blade under the hot tap). Serve on plates that have been cooled beforehand.

Chef's tips

A perfect choice of wine would be a mellow white (Gewurztraminer or Pinot Gris) or a sweet white (Sauternes, Monbazillac, Jurançon or Vouvray). A Grand Cru red (Bordeaux or Burgundy) will also go beautifully with this Foie Gras.
Serve the Foie Gras with a spoonful of dried fruit compote, fig chutney and a few grains of sea salt. Serve with a slice of country baguette in preference to sandwich bread.

How to best enjoy our products

The official Foie Gras magazine.
Foie Gras production channels, golden rules for savouring Foie Gras, recipes by leading chefs...

Information on the production of web-footed birds for foie gras from the National federation of foie gras producers

Discover a selection of the best Alsatian wines

Regional association of food industries with a 100 member companies in the food production and processing industry

9 Alsatian have joined together to fly the flag for Alsatian gastronomy, tradition and conviviality