Ready-to-pan-fry lobe of Foie Gras

  • Storage: 90 days at a temperature of 0° to +4°C
  • Net weight (g) : 250
  • Serves: 5-6


To enjoy the best escalopes of Foie Gras: pan-fried melt-in-the mouth foie gras is every bit as delicious and flavoursome as raw Foie Gras.
Already deveined and seasoned, it does not melt when cooked. Already lightly cooked at a low temperature to avoid it melting, all you have to do is cut it into escalopes, sear for 1 minute on each side in a hot frying pan and add your personal touch before serving!

Chef's tips

We suggest serving with pan-fried forest mushrooms with a little duck jus.

How to best enjoy our products

The official Foie Gras magazine.
Foie Gras production channels, golden rules for savouring Foie Gras, recipes by leading chefs...

Information on the production of web-footed birds for foie gras from the National federation of foie gras producers

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