Grade A Foie Gras
10 vacuum sealed pieces (approximately 14 lbs.)
Foie gras is grouped into three quality grades: A, B & C. Of these Grade A is the finest and perfectly suited to slicing & searing.
Duck foie gras is the buttery, creamy, soft enlarged liver of a duck (typically the Moulard breed) that has been force fed (gavage) a corn mash during the finishing period. Gavage is an ancient technique dating back to the Egyptian and Roman eras (when it was typically done with figs). This process makes use of the birds’ natural ability to use their livers to store extra energy (before flying south for the winter).
Keep foie gras frozen until you’re ready to use it, then thaw and use within two days.
RECIPES & TIPS
Grade A foie gras is perfect for slicing thickly and briefly searing. Before cooking, some preparation work is required.
In the French tradition, foie gras is typically soaked in lightly salted water or milk for up to two hours before rinsing & cooking.
Pair foie gras with flavors like truffles (fresh truffles or white truffle oil), cloves, nutmeg, allspice or fruit (especially apples, figs, or grapes).