Tips
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SLICED FOIE GRAS
DID YOU KNOW?
In Europe, especially in France, foie gras has a long culinary tradition whereas it was only introduced to Quebec in the 1980’s.
In Quebec, duck foie gras is made primarily from Mulard ducks. Its produced is regulated and subject to very strict production standards.
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COOKING TIPS
- Removes the slices of foie gras from the packaging when cold.
- Heat a heavy cast iron pan until it is very hot and then sear the foie gras slices for 45 to 60 seconds on each side. When they are golden brown, serve immediately on toasted bread or as follows:
- Remove the melted fat from the pan and deglaze with wine, Porto, Sauternes, or Muscat (can also use Balsamic vinegar).
- Serve with caramelized fruit (apples or pears) or with Muscat grapes. Add the fruit to the pan with the reduced liquid and warm for approximately two minutes.
- It is best to season foie gras slices with salt (fleur de sel) after they are cooked.
- You can also use frozen slices of foie gras that have been thawed in the refrigerator. However, the foie gras must be cooked immediately after removing from the refrigerator to avoid too much loss during cooking.
HOW TO KEEP
When fresh, sliced foie gras can be kept in the refrigerator but it should be eaten soon after purchase when it is at its peak.
Foie gras freezes well since it contains less water than most meats.
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Rabbits & GameBirdsRabbit
Cornish
Quails
Guinea hen
Partridge
Pheasant
Mulard DuckDuck confit
Breast (Magret)
Sliced foie gras
OrganicOrganic Chicken
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