Grade A Foie Gras (2 pieces)
2 vacuum sealed pieces (approximately 3 lbs.)
Foie gras is French for “fatty liver” and that is exactly what it is: fattened duck liver, usually from the Moulard breed. It comes in three quality grades: A, B & C. Grade A, the finest, is extremely smooth and delicate. It is the grade best suited to slicing & quick searing.
Foie gras is prized by many for its famously buttery, soft, creamy texture, achieved by finishing the ducks on a corn mash through a process known as gavage. It’s an ancient technique that takes advantage of the ducks’ natural ability to store excess energy in their livers before flying south for the winter. The Egyptians and the Romans typically fattened duck livers with figs.
This foie gras is fresh harvested and blast frozen. Foie gras processed in this manner retains its cellular structure fully intact producing a product of excellent texture and consistent quality, with less rendered fat loss during cooking.
Keep foie gras frozen until you’re ready to use it, then thaw and use within two days.
RECIPES & TIPS
The ideal way to prepare Grade A foie gras is to cut thick slices and sear them quickly. Before doing so, however, it’s important to prep the foie gras by removing veins and connective tissue.
Soaking foie gras in lightly salted water or milk for up to two hours will remove any traces of bodily fluids. Rinse before cooking.
Pair foie gras with flavors like truffles (fresh truffles or white truffle oil), cloves, nutmeg, allspice or fruit (especially apples, figs, or grapes).