The best raw duck foie gras escalopes ready-sliced from whole Mulard duck foie gras with no preservatives, artificial colours, or flavours. We recommend to defrost the foie gras escalopes in the refrigerator the day before. Before cooking allow the foie gras to come to room temperature for 15 minutes. Pan fry in a hot pan for 2 minutes on each side and serve. Why not try serving it on toasted brioche with some fig chutney or Sauternes Jelly and accompany with some sweet wine, such as a Pedro Ximenez or a sweet Moscatel.
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