Foie gras is French for “fatty liver” and that is exactly what it is: fattened duck liver, usually from the Moulard breed. It is prized by many for its famously buttery, soft, creamy texture, achieved by finishing the ducks on a corn mash through a process known as gavage. It’s an ancient technique that takes advantage of the ducks’ natural ability to store excess energy in their livers before flying south for the winter. The Egyptians and the Romans typically fattened duck livers with figs.
This foie gras is fresh harvested and blast frozen. Foie gras processed in this manner retains its cellular structure fully intact producing a product of excellent texture and consistent quality, with less rendered fat loss during cooking.
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