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Want to indulge in this gourmet delicacy, but don't need a whole lobe of foie gras? Nothing is quicker or easier than our ready-to-cook, 100% corn-fed duck foie gras slices. Just season, sear and serve!
These conveniently portioned, raw foie gras slices are cut from our D’Artagnan label, Grade A 100% Corn-Fed Duck Foie Gras—a favorite among our chef clientele for its naturally sweet taste and super-silky texture. Following the example of the French, acknowledged experts on foie gras, our farm raises Moulard ducks on a pure corn diet to create this distinctively sweet foie gras.
Pre-sliced in two perfect portions, foie gras doesn’t get much easier! Try quick-searing in a hot pan, and serving with a well-balanced, sweet-tart sauce for a decadent first course at a special occasion dinner. We like to put seared foie gras slices on top of a Wagyu burger in what we call “The Ultimate Burger.” And sometimes we dispense with the burger entirely, making the foie gras the meat of the matter—and tuck it into a brioche bun.
Quick Cooking TipOur foie gras slices are sinfully delicious and so easy to prepare! First, score the slices on both sides, then season liberally on both sides with salt and pepper. Sear in a dry hot skillet about 30 seconds per side and serve!
About Foie Gras
Foie gras (pronounced fwah grah) is the fattened liver of a waterfowl (either duck or goose) produced by a special feeding process that results in a luxuriously meaty product with a smooth, velvety texture. Historically, foie gras has been prepared as a fully-cooked paté or terrine and served cold. More recently, seared preparations of foie gras, served with a sweet and tangy fruit garnish or compote, have become increasingly popular in the US.California customers -- Please note that, as of July 1, 2012, California law prohibits the sale of foie gras within the state of California. While the law does allow for us to sell to you through our website and for you to consume the product, there may be restrictions on your ability to resell them within your own state.
"What a heavenly match--baked potatoes laced with white truffles and truffle oil which are spooned into the potato shell and topped with crunchy-custardy slices of foie gras. Don’t skimp here. Use the best butter and potatoes you can find. We like firm, yellow-fleshed potatoes like Belle de Fontenoy, Ratte, Yellow Finn or Yukon Gold."
"Rossini refers to anything prepared with truffles. These buffalo steaks are served with a creamy foie gras and truffle sauce. This was a hit when we served it at the 2008 Fancy Food Show."
"Ariane Daguin introduced the foie gras burger at her New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: sautéed foie gras, sweet apples and tart balsamic vinegar. "
"Crispy potato pancakes are topped with foie gras and apples for an extravagant hors d’oeuvre or first course."
"Seared foie gras needs a sweet and sour partner that will cut through the fat. Here, three ideas from our cookbook, "D’Artagnan’s Glorious Game," using slices of foie gras and a variety of quick pan sauces."