Goose Foie Gras, Deveined, Frozen, +/-550g

The Luxurious Taste of Goose Foie Gras, Deveined!

This is truly a chef's dream; in fact, flash-frozen goose foie gras is used in most Michelin-star kitchens. Designed specifically for terrine preparation, all the meticulous work, like deveining, has already been done for you. With no veins to deal with and no more time-consuming prep, you can enjoy what matters: its exceptional flavour. Because it is flash frozen, this product retains all the integrity of fresh foie gras, while allowing you to enjoy the highest-quality deveined goose foie gras without compromise.

Once thawed, it can be used as fresh, offering chefs and home cooks alike the luxurious experience of cooking with top-tier foie gras. The taste is unmistakably rich and buttery, with a subtle sweetness and smooth, delicate finish that melts on the palate. Its refined flavour is less gamey than duck foie gras, making it perfect for showcasing in elegant dishes.

Cooking Suggestions: How To Cook Deveined Goose Foie Gras

• Gently sear in a hot, dry pan to caramelise the exterior.
• Prepare classic terrine or pâtí with minimal seasoning to let the flavour shine.
• Slow-roast at a low temperature for a softer, custard-like texture.
• Incorporate into sauces or fillings for upscale entríes.

Serving Suggestions: What To Pair Deveined Goose Foie Gras With

• Drinks: Pair with a glass of Sauternes or late-harvest Riesling.
• Carbs: Serve alongside toasted brioche or crusty artisan bread.
• Sauces: Complement with fig jam, pear compote or balsamic reduction.
• Veggies: Accompany with microgreens or lightly dressed bitter greens for balance.

Origin: Hungary

Weight: +/-750g

Storage: Keep frozen

Shelf life: For the best before, please see the packing details. Use within 2 days of thawing.

Please note: This product will arrive frozen.

Cooking suggestions: Sear in a hot pan to caramelise the exterior, then slow-roast at a low temperature.

Serving suggestions: Serve with bread (toasted brioche, artisan bread), microgreens and a glass of Sauternes. Pair with fig ham, pear compote or balsamic reduction.