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There’s a reason this foie gras is the first choice among America’s top chefs. The cubes come from the same foie gras that we slice into medallions; they are simply the tasty trimmings from that process and are as meaty, velvety, and tasty as the whole, Grade-A livers from which they are cut.
Because they are irregular in size and shape, we like to use foie gras cubes in dishes where perfect slices are not required, but the rich flavor of foie gras is desired. Whether you sear foie gras cubes and toss them with pasta, poach in a rich wine sauce, add to poultry stuffing, cream them into mousse, or use en papillote technique, you’ll find plenty of reasons to keep a bag of foie gras cubes in your freezer.
Cooking Methods: Sauté, Poach, Roast, Cure
Cooking Tips: Foie gras cubes can go into a very hot, dry pan while still frozen. Because they're irregular in size and shape, we like to use them in dishes where perfect slices are not required. They can be seared, poached, added to pasta or stuffing, used to enrich sauces, or made into compound butter. Many chefs use them for making mousse.
There’s a reason this foie gras is the first choice among America’s top chefs. The cubes come from the same foie gras that we slice into medallions; they are simply the tasty trimmings from that process and are as meaty, velvety, and tasty as the whole, Grade-A livers from which they are cut.
Because they are irregular in size and shape, we like to use foie gras cubes in dishes where perfect slices are not required, but the rich flavor of foie gras is desired. Whether you sear foie gras cubes and toss them with pasta, poach in a rich wine sauce, add to poultry stuffing, cream them into mousse, or use en papillote technique, you’ll find plenty of reasons to keep a bag of foie gras cubes in your freezer.
Cooking Methods: Sauté, Poach, Roast, Cure
Cooking Tips: Foie gras cubes can go into a very hot, dry pan while still frozen. Because they're irregular in size and shape, we like to use them in dishes where perfect slices are not required. They can be seared, poached, added to pasta or stuffing, used to enrich sauces, or made into compound butter. Many chefs use them for making mousse.