French foie gras, ethically raised. Sear hot and fast in a dry pan for a glassy crust and a silky centre. Serve with brioche, figs or aged port.

A whole foie gras lobe, deveined and ready for the kitchen. Deveining is the careful work of removing the network of veins running through the lobe so the foie can be sliced cleanly without tearing. It is the traditional starting point for the centrepiece dishes a kitchen brings out for an occasion. Slice into thick escalopes for a hard, hot pan-sear. Press into a terrine with sea salt, pepper and a splash of armagnac. Cure briefly and torchon for a chilled service. Classic accompaniments work because they balance the richness: caramelised brioche, fig compote, a sauternes reduction, pickled cherries, or a generous spoon of caviar for an unapologetically generous plate. Frozen, ≈imately 500g per lobe. Catchweight item, actual weight may vary.

Origin

Made in France.

Dimensions

Net weight 500g. Packed in a sealed pack, super-frozen for transit.

Features

• France origin
• Buttery, rich liver with a delicate sweetness and a long, savoury finish.
• A whole foie gras lobe, deveined and ready for the kitchen.
• Deveining is the careful work of removing the network of veins running through the lobe so the foie can be sliced cleanly without tearing.
• It is the traditional starting point for the centrepiece dishes a kitchen brings out for an occasion.

Use Cases

A whole foie gras lobe with the veins carefully removed by hand, so it can be sliced cleanly for searing or pressed into a terrine without tearing.

Frozen, ≈imately 500g per lobe. Catchweight item, actual weight may vary.

Suggested preparations:

• Pan-seared escalopes on caramelised brioche with fig compote.
• Terrine pressed with sea salt, white pepper and armagnac.
• Foie gras au torchon, cured briefly and rolled in muslin.
• A centrepiece course with a sauternes reduction or a spoon of caviar.

What's Included

One 500g sealed pack, super-frozen for transit of Foie Gras Deveined, Frozen (≈500g whole lobe). No additional accessories or utensils.

Storage

Store frozen at minus 18 degrees Celsius. Defrost in the fridge for 24 hours before use. Do not refreeze. Once cooked, refrigerate and consume within two days.