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Whole Lobe of Duck Foie Gras - Frozen

 

Foie gras is the liver of a duck that has been fed extra portions of very fine grain corn in the last ten days of finishing using a traditional French method called gavage.

 

Highly prized for its rich buttery flavor and smooth, creamy texture, foie gras is a classic ingredient in French cooking. It can be sliced and seared, blended into sauces, as a topping on steaks or burgers, or used to make mousses and terrines.

 

Foie gras is grouped into three quality grades: A, B & C. Grade C foie is the most affordable, but is the lowest quality and typically only suitable for mousses, sauces, pate, emulsions & terrines. It is not recommended for slicing & searing.

 

Our decadent foie gras provides an exquisite balance of velvety mouthfeel giving way to a sweet nutty finish that will keep you coming back for more. By providing our ducks the highest quality feed and the ability to roam freely, we can produce a foie gras of exceptional quality.