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Marky's Gourmet Store presents the most valuable, highly demanded and refined of all existing kinds of Foie Gras - whole, consisting of one or two lobes of Moulard Duck liver..
This decadent foie gras strikes an incredible balance between the soft texture of the foie gras and its sweet and nutty finish..
Since 1983, Marky's has kept its reputation as an incredibly reliable supplier of the highest quality caviar, as a result it has grown not only to become the largest importer of the widest range of gourmet products-including foie gras..
You can use defrosted Foie Gras Lobes to cook delicate marble terrines, refined medallions or savory steaks in «Tournedos Rossini» style..
Whichever recipe you choose, you can be assured in the high quality of Marky's Whole Duck Foie Gras, Grade B..

Marky's Gourmet Store presents the most valuable, highly demanded and refined of all existing kinds of Foie Gras - whole, consisting of one or two lobes of Moulard Duck liver. This decadent foie gras strikes an incredible balance between the soft texture of the foie gras and its sweet and nutty finish. Since 1983, Marky's has kept its reputation as an incredibly reliable supplier of the highest quality caviar, as a result it has grown not only to become the largest importer of the widest range of gourmet products-including foie gras. You can use defrosted Foie Gras Lobes to cook delicate marble terrines, refined medallions or savory steaks in «Tournedos Rossini» style. Whichever recipe you choose, you can be assured in the high quality of Marky's Whole Duck Foie Gras, Grade B. To Prepare Use a chef's or non-serrated kitchen to slowly separate the lobe by following its natural line of separation. Make 30 degree angle cuts on the smaller lobe first. Each slice should be about 1/2 inches thick. Follow the same procedure with the other lobe and be sure to lay the foie gras flat on a sheet tray. Work quickly to prevent it from becoming too soft or oxidizing. Lightly score both sides of the foie gras slices in a crisscross pattern and season them with salt. Heat a very hot skillet and sear the slices for approximately 30 seconds on each side, or until you see a deep amber color and caramelization developing. The inside of the foie gras should be medium rare and barely warm. To Serve To serve this foie gras masterpiece, decorate it with zesty dried fruit or sweet berry jam and accompany it with chilled elite sorts of French dessert wines or champagne. Bon Appetit!

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Canadian Whole Duck Foie Gras, Grade B - Approx. 1.8 lbs

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