Individually Quick Frozen Foie Gras Medallions
Frozen / 30 Raw Medallions (4.6 lbs avg total weight)
When you have our flash-frozen foie gras slices on hand, you'll be ready to indulge at any moment. They conveniently go from freezer to pan without needing to be thawed.
Just the facts
- Foie gras from Moulard ducks
- No antibiotics, no hormones
- 15 Grade-A raw duck foie gras slices per bag
- Sold by the case: contains 2 bags
- Slices average 2.5 oz. each
- Firm texture, distinctively sweet flavor profile
- Sold frozen, in uncooked state
- Re-sealable aluminum pouch retains freshness
- Keep frozen up to 6 months
- See expiration date on package
- 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
For lovers of foie gras, this will prove to be the ultimate in convenience and luxury, all in one package. Premium quality, Grade-A foie gras lobes are laser cut into perfect single-serving size, then are immediately frozen at extremely low temperatures. This high-tech process helps retain the texture and integrity of the delicate foie gras.
The perfect item for the home cook (though lots of professional chefs use these, too) the slices are ready to go, without all the fuss and bother of cleaning and slicing a whole lobe of foie gras.
Whether cooking for two, or a party of ten, our flash-frozen foie gras slices will prove handy. The most amazing part? It’s not even necessary to thaw before cooking, so the foie gras slices go from the freezer right into a hot pan for a quick sear.
Talk about fast food. No one will ever guess that they came out of the freezer.
Cooking & Serving
Cooking Methods: Pan-Sear
Cooking Tips: Our individually frozen foie medallions are a great way to indulge on a whim. Slices can be thawed or cooked straight from the freezer. To cook from frozen, preheat the oven to 450 degrees F. Season the medallions liberally with salt. Pre-heat a skillet over high heat until very hot, then sear the foie gras slices for about 15 seconds on each side. Place the seared medallions on a baking sheet and finish cooking in the oven for no more than 4 minutes. Serve immediately. 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.