4 Fresh Frozen Goose Foie Gras Escalopes from Périgord

RECIPES'IDEAS

This Goose Foie Gras from Périgord is offered in 4 vacuum-enveloppe scallops and frozen: from lobes of great quality and a beautiful golden yellow color, they are ideal for your recipes of pan-fried Foie Gras.

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280 g

( Under vacuum +/- 25g )

Product in stock

27,95 €

9,98 € for these 100g

Need help? We are available on 0687030621
Quick home delivery
Delivery only in France and neighboring countries
Can be stored in the refrigerator between + 1 ° C and + 3 ° C (approximately 7 days see DLC) or in a freezer at -18 ° C.

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4 Fresh Frozen Goose Foie Gras Escalopes from Périgord

4 Fresh Frozen Goose Foie Gras Escalopes from Périgord

This Goose Foie Gras from Périgord is offered in 4

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FO-ESCALOPE

We offer these Extra Fresh Goose Foie Gras scallops that we rigorously select for their high quality, their beautiful yellow color, their suppleness and their texture.

They are presented pre-sliced, in a vacuum enveloppe of 4 and frozen.

Their total weight is 280 g (+/- 25g) and bear the label "Goose of Périgord".

Goose Foie Gras is often recognized and appreciated for the delicacy of its lobe and its great delicacy of taste that freezing does not alter.

Certified Origin Goose of PerigordCertified Charter by Artisans ConserviersProduct of the French Cultural and Gastronomic Heritage

Vacuum-packed Périgord Goose Foie Gras

Valeurs nutritionnelles (pour 100g)

Energy (in kj)2164 kj
Energy (in kcal)524 kcal
Fat54 g
of which saturates23 g
Carbohydrates (in grams)1 g
dont Sucres (en grammes)1 g
Protein (in grams)7.2 g
Salt (in grams)0 g

Raw Foie Gras must be kept refrigerated between +2°C/+3°C and consumed within the expiration date displayed on the packaging (around 10 days) or frozen immediately after you receive your delivery.

Whether you consume your Foie Gras in terrine or fried in a fan, we recommend you remove the blood.

Here is our advice: 

Slice the livers into portions of around a centimetre in width, season one side with salt and pepper. Heat the fan and fry the Foie Gras escalopes on each side so that the outside is crunchy but the inside is moist (make sure you don’t add any form of fat as the liver will fry in its own fat).

Once ready, take the scallop out from the pan, and keep them warm. Take the fat from the pan and deglaze it (for example with a jar of Groittines which is available to buy on this site.

Reduce this sauce in a hot frying pan. 

Immediately serve your escalope of fried liver coated in this delicious sweet and savour sauce.

 To accompany this recipe, we recommend a delicate and fruity wine in order to fully enjoy this delicacy, for example a fruity white wine like the Magie d'Automne du Château Moulin Caresse or a full bodied and aromatic red such as the vintage "Astrid" de la Maison Le Fagé of Bergerac.

We make sure we use the best conditions of packing and speed in processing our deliveries.

The availability of our products depends on the stock we have. If a stock is out of stock, our site will inform you of the delay until the product is back in stock. If you are interested by this product, you can ask to be informed by email when the product is back in stock. When the product is back in stock we will inform you by email.

Our isothermal packaging for the half baked Foie Gras limits the variation of temperature whilst it is being transported.

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Sylvain R. published the 27/11/2020 following an order made on 17/11/2020

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