Frozen Foie Gras Raw (500-600g)

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A popular French delicacy. The flavor is described as rich, buttery, delicate. Can be use to prepare terrines and sauces and may also be served pan fried as an accompaniment to another meat item, such as steak.


Chef's Tip:
Recommended as pan fried or as terrine. For pan fried, slice the liver by using a hot knife to avoid breaking the slices. Cook for about 1-2 minutes on both sides in a very dry pan. For the terrine, devein the liver and marinate with 5 spices mix for 24h before cooking in bain-marie. Serve with balsamic glaze and fleur de sel.

Bon Appétit


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