Grade-A Duck Foie Gras Slices
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Looking to indulge in this gourmet delicacy, but don't want a whole lobe of foie gras? Nothing is quicker or easier than our duck foie gras slices. Just season, sear and serve.
Just the facts
- Foie gras from Moulard ducks
- Fresh, Grade-A, cold eviscerated
- Irregular oval shape and firm texture
- Distinctively sweet flavor profile
- No antibiotics or hormones, ever
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
These conveniently portioned, raw foie gras slices are cut from our Grade-A duck foie gras—a favorite among our chef clientele for its naturally sweet taste and super-silky texture.
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.
Cooking & Serving
Cooking Methods: Pan-Sear
Cooking Tips: It couldn't be easier to sear our pre-sliced foie gras. Gently score the slices in a cross-hatch pattern and season quite liberally with salt. Sear in a very hot, dry skillet for about 30 seconds per side. For a classic dish, serve with fig or plum jam and toasted brioche. But don't be afraid to get creative as seared foie gras is surprisingly versatile. Try it with sautéed apples and a cider reduction, on a hot waffle with maple syrup, or as a decadent topping for a burger. The possibilities are endless.