Frozen Duck Foie Gras Escalopes 1kg

FZ SLICED DUCK FOIE GRAS (Escalopes de FOIE) x 1kg

FZ SLICED DUCK FOIE GRAS (Escalopes de FOIE) x 1kg

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Product Code: 178-F-001
Availability: In Stock
Buy it by: Kilogram

FZ SLICED DUCK FOIE GRAS (Escalopes de FOIE) x 1kg

Bring restaurant-quality luxury to your menu with Frozen Sliced Duck Foie Gras (Escalopes de Foie) x 1kg premium, individually sliced duck foie gras portions, prized for their exceptionally rich flavour, silky texture and beautifully golden finish when pan-seared. These duck foie gras escalopes are designed for professional kitchens looking to create elegant dishes with minimal preparation. When carefully seared, the exterior develops a delicate caramelised crust while the centre remains soft, buttery and indulgent, delivering the unmistakable richness of this French gastronomic delicacy.

Perfect for fine dining restaurants, luxury hotels, French bistros, gourmet starters, festive menus and premium tasting experiences. The 1kg frozen catering format offers flexible portioning and convenient stock management, making it an excellent choice for chefs preparing sophisticated dishes without the need to portion a whole foie gras lobe.

Storage

Keep frozen: Store at -18°C or below, or follow the packaging instructions.
Keep sealed and frozen until required.
Thaw under refrigeration at 0–5°C, if required by the manufacturer's cooking instructions.
Once defrosted, keep refrigerated and use within the timeframe stated on the label.
Do not refreeze once fully thawed.

Serving & usage suggestions

Pan-seared foie gras: Sear quickly in a hot, dry pan to achieve a golden crust and silky centre.
Fine dining starters: Serve with brioche, caramelised apple, fig compote or red onion chutney.
French cuisine: Pair with duck breast, beef fillet, wild mushrooms or rich meat reductions.
Festive menus: Create luxurious Christmas and New Year's Eve starters with seasonal fruit and elegant sauces.
Wine pairing: Complement with Sauternes, late-harvest wines or selected sweet dessert wines.
Chef tip: Cook briefly and avoid overhandling, as foie gras releases fat quickly under heat. Follow the manufacturer's cooking instructions for safe preparation.

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