Raw duck foie gras "Extra" (the piece)
Ideal for all your duck liver recipes. Duck "Mulard"; Provenance South West of France, IGP label.
The best quality of duck foie gras (even better than the top quality). These fresh duck foie gras are calibrated between 400 and 600g to ensure a quality product that will be held when cooking. These are raw foie gras to make your terrines of half-cooked foie gras or your preserves.
Description
Foie gras Extra
There are 3 categories of foie gras. The "all-coming", the first choice, and the Extra Foie gras. This last category of foie gras is the best. Calibrated between 400 and 600g with a beautiful color and texture, it is these fatty livers that "will make the least fat" when cooking. You will therefore obtain beautiful preserves and terrines by selecting this product "extra".
Raw foie gras
It is raw foie gras. It is therefore not a ready-to-eat product, but a raw liver to prepare yourself. These extra fat livers are perfect for making your preserves (boxes and jars) as well as for your terrines of semi-cooked foie gras.
Fresh Foie Gras
We have fat duck arrivals from the Southwest every Tuesday of the year! This is the guarantee of a fresh foie gras. Our foie gras of controlled geographical indication (IGP) must be treated within 24 hours after the duck has been slaughtered in order to be certified. In December, the pace is even more sustained with arrivals from Tuesday to Friday to absorb all your winter demands!
Features
- Made with : Fat Duck
- Origin of duck meat : France
- Origin of the ducks : Gers (france) IGP label
- Type of liver : Foie gras entier
- packaging : Under vacuum
- food preservation : in the refrigerator (+/- 10 days)
Tasting tip :
Deveined foie gras (denervated, veinless) : On request, we can offer put off veins from your foie gras for you . That is to say that we remove the nerves inside the fresh foie gras, operation necessary to obtain a perfect product for your preserves or terrines of semi-cooked foie gras. We can also enjoy this manipulation to submerge your raw fatty livers (salt and pepper). If you have a heart to do the this yourself, you will find below a video made by our quality manager in person to explain how to do.
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