/ / Maison Fayard's Duo of Whole Duck Foie Gras w/ Truffles

Maison Fayard's Duo of Whole Duck Foie Gras w/ Truffles

Contains sodium nitrite

Duck foie gras with black truffles and a short ingredient list. It contains sodium nitrite.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo phosphatesNo gums or thickenersNo gluten ingredients
$40.00 160 g (2 × 80 g) · lowest price at Douce France
Price and stock checked Oct 29, 2026
Key nutrition facts
179caloriesPer serving · 1 slice (40g)
Protein
3g▼
Fiber
0g
Added sugar
—
Sodium
220mg▲
Saturated fat
7.7g▼
▲ raises the score · ▼ lowers it · From the product page
Ingredients: Duck foie gras, truffles (Tuber melanosporum Vitt.), salt, spices, sodium nitrite
69 / 100
Fair Scored automatically
Weighted as processed meatHigh confidence · Scored on 10 of 11 inputs, 2 claims verified
Nutrition · counts 20%67
Ingredients · counts 25%85
Processing · counts 25%55
Sourcing · counts 15%75
Transparency · counts 15%75
Why it scores 69
Nutrition 67 · Compared with other processed meats: more saturated fat (7.7 g), less sodium (220 mg), less protein (3 g); no added sugar per 1 slice
Ingredients 85 · Sodium or potassium nitrite (additive, −15); no dyes or artificial sweeteners
Processing 55 · Foie gras with truffles, spices, salt and sodium nitrite
Sourcing 75 · The brand says all products are imported directly from France.
Transparency 75 · Complete ingredient list; the brand says products are imported from France.
Contains sodium nitrite
Evidence behind the Ingredients deductions
Varies by additive−15 for sodium or potassium nitrite
Capped at 69 · Processed meat (bacon, deli meat, sausage, jerky)
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Duck foie gras Truffles (Tuber melanosporum Vitt.) Salt Spices Sodium nitrite
5 ingredients 1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives1 additive · 1 high risk
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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