MANILA, Philippines – Make your noche buena extra special this year with Le Canard d’Or’s foie gras terrine.
Le Canard d’Or began its operations in 2003 when private chef Farah Tolentino-Ylagan decided to share with Filipinos the dish she loved and enjoyed cooking during her stints in Michelin-star restaurants in Paris.
“I would buy the duck foie gras (mi-cuit) terrine by the slice fresh from the market when I was still a student in France,” relates chef Ylagan.
From there she decided to make one batch and gave them to her friends. The feedback was overwhelming. Orders came in and seven years later, Le Canard d’Or is touted as one of the best makers of high-quality foie gras terrine and other Frech delicacies.
Le Canard d’Or’s foie gras terrine is made from grade A quality duck liver flown in from Perigord, Southwest France. It takes three days to prepare one. The foie gras is soaked in a brine solution, de-veined, then marinated with spices, left to rest, and finally cooked so gently, left to set and let its flavors develop further.
Chef Ylagan also offers foie gras poached and marinated in spiced red wine for the adventurous diners. Prepared au torchon, the same foie gras used for the terrines are rolled in a cheesecloth and cooked slowly in spice-infused red wine. Also available is the foie gras terrine with black truffles. The foie gras is vacuum packed with a pack of melba toasts. Those who intend to give it as a gift may opt for a hand-painted, gold-leafed wooden box with handle with a bottle of wine picked each year by a sommelier.
Le Canard also offers ready-to-bake escargot with French Normandy butter and condiments. The escargot gift pack contains special utensils and plates in an embellished wicker case with suede lining.
Prices range from P800 to P5,000. For orders, call chef Ylagan at 722-4234 or SMS 0918-9264671. Three days lead time required. For inquiries, visit www.farah-tolentino.com or Facebook.com/lecanarddor.