Frozen Escalopes of Raw Duck Foie Gras from the South West 600 g (use quickly upon receipt)

Cold chain for frozen raw foie gras At Foie Gras Gourmet, we use express carriers (Fedex, UPS, DHL, etc.)in order to deliver frozen foie gras to you as quickly as possible. In addition, we use packaging that allows the product to be kept at a low temperature as much as possible. However, we cannot guarantee 100% cold chain protection during transport; therefore, we recommend checking that the raw foie gras is properly frozen upon receipt and not refreezing it if it shows signs of thawing. When in doubt, we suggest keeping it in the refrigerator and consuming it quickly after receipt (within a few days). Easy to prepare raw duck foie gras slices 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 of these in a 600g pack. The term escalope comes from French and designates a piece of meat in the shape of a leaf, generally of uniform thickness. In the case of foie gras, these slices are generally around 5 to 8 cm in diameter and 1 to 2 cm thick. A preparation that you will serve hot: around ten pan-fried foie gras escalopes 1. To defrost raw foie gras or not: it's your choice If you buy frozen raw foie gras, you must let the foie gras defrost before you can slice it. If you have purchased 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. Place the escalopes immediately 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 cutlets will melt and shrink (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 and season to taste or at least with a little salt and pepper, then add balsamic vinegar, fresh figs, caramelized apples or whatever you like. 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 (time, temperature), the more pronounced its flavor will be.