Raw Whole Duck Foie Gras from the Southwest, Deveined and Frozen, 1st Choice 520 g (consume quickly upon receipt)

Cold chain of 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). Raw foie gras can be enjoyed in various recipes, which is why many people choose it. Whole foie gras is a favorite among the French and the most traditional or simplest way is when it is ready to eat. However, raw and frozen whole duck foie gras becomes an excellent option for those who like to experiment in the kitchen and surprise their guests with new preparations. This whole, deveined, frozen raw foie gras, 1er Choix, is a versatile product that can be enjoyed in a variety of ways, both in traditional dishes and in more innovative creations. If properly frozen, frozen foie gras has the advantage of being able to be kept for up to 1 year, while fresh foie gras generally has a shelf life of only a few days. A preparation that you will enjoy cold: “your” foie gras terrine. You can make a sublime terrine and treat your friends to our foie gras. You can combine foie gras with many flavors, but here is an easy recipe to make: 1. Defrost your raw foie gras. One night in the refrigerator or in the microwave on defrost if you are in a hurry. br />2. Season the raw foie gras. To delicately flavor the foie gras, you will need salt, ground white pepper, spices of your choice (ready-made foie gras spice mix, allspice, nutmeg, Espelette pepper, etc.) and possibly a flavored alcohol (Cognac, Armagnac, Calvados, Porto, Banyuls, Muscat, Sauternes or other sweet, liqueur-like white wine). The proportions of these different ingredients vary depending on tastes and recipes. On average, for a foie gras of around 500g, count: 6g of salt; 0.5g of white pepper; 1 to 2 pinches of spices; 10cl of alcohol. Once you have chosen the ingredients, mix them all together and spread this mixture evenly over the entire surface of the lobes laid flat, massaging them lightly. br />3. Let rest. Then cover the foie gras or simply let it rest in its marinade for at least 30 minutes (but longer is possible) in the refrigerator 4. Cook your raw foie gras. Depending on your tastes, the time you have available and the equipment you have, you will have the choice between several cooking methods. Here is an example: Place the foie gras (without its plastic film of course) in a terrine, try to expel as much air as possible and put it in the oven. In an oven already preheated to 160°C, make a bain-marie by placing the terrine in a dish containing water. It takes 20 minutes to cook a terrine with 500 grams of foie gras. Once cooked, let it stand for a few minutes at room temperature then place the terrine in the refrigerator to enjoy it cold, but not frozen. In conclusion, the 1st choice deveined duck foie gras is the perfect choice for exceptional dishes. Its quality and ease of use make it a must-have for food lovers. Ready to enhance your meals, it reflects French excellence and artisanal know-how.