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Our Grade-A foie gras comes from Moulard ducks, raised in low-stress open barns on a farm in New York State, recognized as a premier producer of high-quality foie gras. The ducks are never caged, and no antibiotics or hormones are administered. The trimmings and end pieces left from cutting medallions of foie gras, these cubes are of the same quality, and flavor as those prime cuts, for a fraction of the price.
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 pastas or stuffing, used to enrich sauces, or made into compound butter.