Foie Gras

Foie Gras is produced by using a traditional technique known as Gavage, this is the force feeding of ducks and geese to fatten their livers

Whole goose foie gras and duck foie gras, fresh and frozen

Cooking with Foie Gras: Tips and Recipes

Cured La Belle Farms Foie Gras Torchon Recipe

From Rougie, one of the world's most renowned foie gras manufacturers comes this luxurious whole lobe of duck foie gras. No veins means that you can just get on to cooking with this smooth and flawless liver, graded A for irresistible texture and exquisite flavor. Buy fresh foie gras, and once you receive this product, pop it in the freezer or defrost in the fridge or in a sink full of cold, open water. It will take about 2 hours to fully thaw the whole foie gras lobe. Use as fresh.

Whole Lobe of Fresh Duck Foie Gras - Deveined - Flash Frozen- Grade A

Mousse de Canard au Foie Gras

Duck foie gras - Cookidoo® – the official Thermomix® recipe platform

Foie Gras On Toasted Brioche & Orange - Great British Chefs

Everything you Ever Needed to Know about Foie Gras- and 3 Recipes

Foie Gras vs Pate: Understanding the Differences