Grade A Foie Gras

10 pieces (about 14 lbs total)
$473
Incl Overnight S&H
$473.00
Product Information

PRODUCT INFO

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).

STORAGE

Keep foie gras frozen until you’re ready to use it, then thaw and use within two days.

Thawing Tips

RECIPES & TIPS

Grade A foie gras is perfect for slicing thickly and briefly searing. Before cooking, some preparation work is required.

How to Prepare Foie Gras – Text Instructions

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).

Foie Gras Recipes