A whole lobe of the very finest duck foie gras. This arrives raw and can be cooked to serve on warm toast. This foie gras has a deliciously smooth and buttery in texture that pairs perfectly with crusty bread, lightly season and fry the foie gras to spread over warm ciabatta to enjoy. For even greater results, remove the foie gras from the pan and deglaze with sherry, add a knob of butter and season to make a lovely sauce. This sauce can then be poured over the slices of toasted bread to serve with the foie gras. Another way to use this stunning raw duck foie gras is to prepare it as a foie gras terrine. Check out Drogo's Kitchen for more inspiration and recipes such as this seared foie gras and grape chutney recipe here.