Ready-to-pan-fry lobe of Foie Gras with spices

  • 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, coat it with the preparation of mild spices then sear for 1 and a half minutes on each side in a hot frying pan and add your personal touch before serving!

Chef's tips

This ready to pan-fry Foie Gras has its own special blend of spices reminiscent of Alsatian spice bread. And to stay in the Christmas spirit, this crispy recipe can be served with roast figs.

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