We are not talking about common onion confit.
This recipe has been specially designed to suit your Foie Gras tasting.
A delicate taste and faintly pink-coloured, it will really bring out the flavour.
Onion Confit : an outstanding selection
At the advent of Bonaparte, two foie gras producers were established in Strasbourg.
In 1803, a newcomer, Philippe Artzner, a pastry maker and caterer opened a shop with a foie gras manufacturing facility in the city centre. He invented savoury recipes and became a gastronomic trend-setter. Round 1850, his son, Edouard who took over the business, was the first to cook the goose liver in terracotta terrines. Slowly cooked at a low temperature, the foie gras thus preserves its natural quality and flavour. After cooling, Edouard Artzner covered those pâtés with a layer of goose fat which guaranteed a 2 to 3-week preservation, which was revolutionary at the time!
The considerable success of this packaging with the most prestigious customers heralds the real development of Foie Gras in France and the rest of the world.
Nowadays, the Chefs at Maison Edouard Artzner’s perpetuate the tradition by implementing this know-how for the preparation of foie gras but also a whole range of fine specialities : goose and duck breast, quail legs, fine pâtés and terrines…
You will love this outstanding Onion Confit !
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