This is an enticing indulgence known the world over for it's rich, buttery flavor.
The duck liver (Foie gras) is carefully processed and flash frozen only two hours from slaughter to preserve the wonderful texture, flavor, fat content and appearance.
This foie gras from France is free of blemishes and with a minimal number of veins. The whole lobe is ready to braise, grill or prepare into a supple mousse.
Duck Foie Gras Whole (Approx. 500g)
Frozen Duck Foie Gras Whole Extra Selection
Deveined Without Skin
Packing: Approx. 500g tray (1 piece)
Brand: Marquis De France
Pan-Sear, Roast, Cure
Whole lobes of foie gras are ideal for making terrines, roasting whole, or slicing and searing. To sear, use a sharp slicing knife to cut foie gras in 1/2 - 3/4"e; slices, dipping the blade into hot water and wiping clean between each slice for the neatest cut. Gently score the slices in a cross-hatch pattern and season quite liberally with salt. Sear in a very hot, dry skillet for about 30 seconds per side. Seared foie gras pairs well with toasted brioche and sweet fruit preserves, like fig, prune, or apricot