Duck Foie Gras - slices - raw frozen - 2-2.3 lb/0.9-1.07 kg. Product of France. Foies gras are Instant Quick Frozen through a liquid nitrogen tunnel at -55°F within 1 hour after extraction. Benefits: Enzymatic decay of liver cells is stopped – cell structure remains intact. Excellent yield, firm texture, little rendered fat. Amazingly consistent quality & taste used by many award winning chefs. Reduces food cost, top quality portions, ideal for catering/banquets. Cooking frozen: · sear 1 to 2 mn on each side over medium heat · rest 2 min n to allow center to thaw · cook in oven 4 mn at 350°F Cooking thawed: · thaw for 15 mn · sear 2 to 3mn on each side Ingredients: Slices of Raw Duck liver. Keep frozen under -18°C.
Terrine of Duck Foie Gras Micuit - Terrine de Canard - ready to eat - 35.2 oz/1 kg. From France. Cooking Suggestion: After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine. Serves 20 to 25. Ideal for catering and banquets. Ingredients: Duck liver, pieces of duck liver 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate. Ready to serve. Refrigerate: 36°F - 40°F.
Whole Duck Foie Gras - raw flash frozen. From France. Instructions: Unfrozen product must never be frozen again. Keep in freezer below -18°C. How to thaw out the product: Take the whole duck foie gras still vacuum packed out of the freezer. Place it into a kitchen sink full of cold water and leave the tap open to allow the water to renew gently. It will take 1 hour 30 min. to 2 hours to thaw out the duck foie gras. After this period the product is ready to use.
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