Hungary foie gras, ethically raised. Sear hot and fast in a dry pan for a glassy crust and a silky centre. Serve with brioche, figs or aged port.

A 1kg pack of grade A goose foie gras, sliced into 20 portions of 40 to 60g each and individually flash-frozen. The resealable bag lets you take out only what you need. Cook the slices straight from frozen: season generously, dust lightly with flour, and sear in a hot pan to caramelise the exterior while the centre stays silky. A practical format for restaurants and confident home cooks who want a foie gras starter on the menu without daily prep.

Origin

Made in Hungary.

Dimensions

Net weight 40-60g. Packed in a sealed pack, super-frozen for transit.

Features

• Hungary origin
• Rich, buttery, gently sweet with a caramelised crust when seared.
• A 1kg pack of grade A goose foie gras, sliced into 20 portions of 40 to 60g each and individually flash-frozen.
• The resealable bag lets you take out only what you need.

Use Cases

How to cook • Take out only the slices you need; return the rest to the freezer • Season with salt and pepper, dust lightly with flour • Sear in a hot, dry pan for around 30 to 45 seconds per side, until caramelised • Rest briefly before serving Serving suggestions • Toasted brioche or sourdough • Fig jam, pear compote or balsamic reduction • Lightly dressed bitter leaves Wine pairing • Sauternes • Tokaji • Late-harvest Riesling

Weight: 1kg total, 20 slices of 40 to 60g each. State: raw, sliced, individually flash-frozen. Ingredients: 100% sliced goose liver, grade A, 40 to 60g per piece. Cooking: sear straight from frozen in a hot, dry pan. Allergens: see pack label for full allergen statement.

What's Included

One 40-60g sealed pack, super-frozen for transit of Goose Foie Gras, Sliced & Frozen, 1kg (20 x40-60g). No additional accessories or utensils.

Storage

Store at -18°C or below. Cook straight from frozen, or defrost slowly in the refrigerator before searing. Once thawed, do not refreeze.