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A Foie Gras that will delight both purists and lovers of originality, to be eaten cold (toasts, aperitifs) or hot (pan-fried Foie Gras).See the product description
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Here is a product that will delight both purists thanks to its original form of Foie and also those looking for originality with the possibility of eating it hot, in the pan-fried Foie Gras version.
In order to guarantee a lobe of Foie Gras with a minimum of melting during cooking, this product is pre-cooked in a bag at low temperature.
You can eat it as is, on toast, or cut it into 8 to 10 beautiful escalopes. You will thus obtain pan-fried Foie Gras escalopes that are easy to prepare without any special handling or technique.
An easy to prepare product, ideal as a starter for 5 people or as a main course for 3 guests.
This lobe of Goose Foie Gras has been carefully prepared by our Chefs according to a unique recipe preserved since 1803.
In order to guarantee exceptional quality, your Foie Gras has been cold deveined. This is an artisanal process which allows the extraction of all the veins. It is therefore free of all imperfections.
It is then seasoned with a subtle blend of 13 spices (salt, pepper, etc.), which will give your Foie Gras a bouquet of fine and light aromas.
After being seasoned, your lobe of Goose Foie Gras is cooked at a low temperature to obtain a smooth and melting texture.
To cook the Goose Foie Gras escalopes successfully, cut your lobe into slices about 1.5 cm thick. Once your slices are cut, place your Goose Foie Gras escalopes directly into a hot frying pan, without adding any fat. Sear your cutlets for about 1.5 minutes on each side.
Caution: Pan-fried Foie Gras cools quickly and should be served quickly after cooking.
If you are looking for an original recipe, discover without further delay our Pan-Fried Foie Gras with pumpkin cream, made by our Chef.
To sublimate your pan-fried Foie Gras you can combine it with sweet flavours, such as a compote of apples, figs or apricots.
You can also make a mythical dish of French cuisine: tournedos Rossini, made with cooked beef fillet placed on bread, covered with a slice of pan-fried Foie Gras and drizzled with a truffle and Madeira sauce.
Fresh Foie Gras is cooked at a slightly lower temperature than semi-preserved Foie Gras. The texture is therefore different: smooth and melting for fresh Foie Gras and a little firmer for semi-cooked Foie Gras. The latter has an undeniable advantage: it keeps longer (1 year in the refrigerator). So you will never be caught unprepared if you have surprise guests.