Many chefs will select to serve a something as rich as foie gras with a pickled fruit or berry - the balance of sweet and acidity are effective in brightening the dish. When paired with our tourchon, acidity highlights the natural flavors of the protien and sweetness balances savory seasonings. We like plumb (vs. another fruit or berry) for it's texture and becuase its (relatively) mild flavor allows the flavors (star anise, nutmeg, wine, etc) in the pickeling liquid to share the stage.
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