Each bag contains about a dozen foie gras escalopes.
Cold chain of the raw frozen foie gras
At Foie Gras Gourmet, we use express carriers (DHL, Fedex, etc.) to deliver the frozen foie gras to you in the shortest possible time. In addition, we use packaging that allows the product to be preserved at a low temperature as much as possible. However, we cannot guarantee 100% of the cold chain during the journey; for this reason, we recommend checking that the raw foie gras is properly frozen upon receipt and not refreezing it if it shows signs of thawing. If in doubt, we suggest keeping it in the refrigerator and consuming it quickly after receipt (a couple of days).
Slices of raw duck foie gras, easy to prepare
Foie gras escalopes are individual portions of duck or goose liver cut into thick slices, similar to small fillets. You’ll find about a dozen in a 600 g pack. The term escalope comes from French and refers to a leaf-shaped piece of meat, usually of uniform thickness. In the case of foie gras, these slices are usually about 5 to 8 cm in diameter and 1 to 2 cm thick.
A preparation that you will serve hot: pan-fried foie gras escalopes
1/ Defrost raw foie gras or not: it’s your choice
If frozen properly, frozen foie gras has the advantage of being able to keep for up to 1 year, while fresh foie gras generally has a shelf life of only a few days.
You must let the frozen foie gras defrost before you can slice it. If you bought foie gras escalopes, you can let them defrost for 20 to 30 minutes at room temperature or cook them without defrosting.
2/ Cook the foie gras escalopes
Immediately place the escalopes in a very hot frying pan. Start cooking over high heat for 30 seconds on each side. Then finish cooking for 2 to 4 minutes over low heat on each side (depending on whether the escalopes have been defrosted or not). The escalopes will melt and reduce (this is a little frustrating, but it is completely normal, the fat escaping from the liver)
3/ Season the foie gras escalopes
Then drain them on absorbent paper. For the seasoning, it’s as you wish. At least a little salt and pepper, and you can add balsamic vinegar, fresh figs, caramelized apples…
Don’t hesitate to consult cooking sites on the internet, there are dozens of different recipes. In particular, vary the cooking methods. The less you cook your foie gras (duration, temperature), the more pronounced its taste will be
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