The ultimate Whole Foie Gras En Gelee with Madeira, from Georges Bruck of Strasbourg: Goose, 2 x 180g jars

The rich, meltingly luscious taste of foie gras en gelée entier is a speciality to savour, especially when the best quality foie gras is complemented by Madeira aspic, made by Georges Bruck of Strasbourg, who have been producing fine foie gras for a century and a half. Choose from goose or duck (in the glass jar, right): both are 100% foie gras, cooked so it can be spooned from the jar and served on toast or brioche. For the goose, the best quality livers have been gently cooked to perfection in Madeira wine jelly—a perfect pairing. Rich, buttery and delicate, this is the height of indulgence—a smooth, rich, creamy foie gras with the wine aspic adding a hint of rich fruit flavours. It is perfect alone, served with a fruity chutney and French bread, or as part of a recipe. The whole duck liver has been similarly cooked, again with Madeira. Both keep for up to a year in the fridge, making an excellent standby for unexpected dinner or lunch guests, and a discerning gift.
Foie Gras Entier en Gelée, 2 x 180g jars: Goose: RRP £178. CCUK £79. 2 x 180g jars