Foie Gras, Fresh Escalope’s, 34 x 30g

Fresh Foie Escalopes 34 is a pack of 34 fresh foie gras escalopes weighing 30g each — the canapé format for large-scale events. Fresh Foie Escalopes 34 suits the largest gatherings. As a result, this format provides 34 portions at a canapé-appropriate size for fresh seared foie gras at scale. Furthermore, 30g is the correct weight for a single bite on a crouton or as part of a tasting menu. In particular, at this pack size it suits a caterer or private chef planning a high-volume foie gras service.

About Fresh Foie Escalopes 34

We source our fresh foie gras from specialist suppliers in South-West France — the Périgord, Gascony and Quercy, the heartland of foie gras production for centuries. In particular, French foie gras is governed by strict regulations on feeding methods, breeds and minimum liver weights. As a result, every fresh foie gras we supply meets the standards of French first-grade duck or goose liver. Furthermore, fresh foie gras has a flavour that no tinned alternative can replicate — the fat is almost liquid and the liver melts. However, fresh foie gras has a short shelf life and should be cooked within 2 to 3 days of delivery. In particular, first-grade livers are firmer, more uniformly coloured and less likely to melt during cooking. Additionally, we supply both whole lobes for terrine and pre-portioned escalopes for pan-searing. That quality of sourcing and grade defines every fresh foie gras we offer. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Fresh Foie Escalopes 34 From Us

Cooking fresh foie gras well rewards understanding the two main preparation approaches and choosing the right one for the occasion. In contrast to preserved foie gras, fresh suits both hot — pan-searing — and cold — torchon and terrine. As a result, a whole lobe suits a terrine while pre-cut escalopes suit the pan. Furthermore, for pan-searing: score the surface, season generously and cook in a very hot, dry pan for 30 to 45 seconds per side. However, foie gras renders its own fat immediately — do not add oil or butter to the pan. In particular, the correct result is just warm at the centre — remove before the exterior colours deeply. Moreover, rest for 60 seconds before plating as the residual heat continues cooking briefly. Additionally, for terrine preparation, always devein the lobe carefully first to produce a smooth, clean result. That precision of temperature and timing makes the difference between outstanding seared foie gras and a disappointing result.

How to Cook Fresh Foie Escalopes 34

To get the very best from it:

• Remove from the fridge 30 minutes before cooking to allow the fat to soften slightly.
• Cook in a very hot, dry non-stick or cast iron pan for 30 to 45 seconds per side — no oil or butter needed.
• Furthermore, season immediately before cooking rather than in advance as salt draws moisture to the surface.
• Additionally, plate immediately on a warmed plate with accompaniments already in place as seared foie gras waits for nothing.

Perfect Pairings

This product pairs beautifully with:

• Toasted brioche or pain d’épices alongside to absorb the rendered fat
• A sweet reduction of Sauternes, port or balsamic alongside
• A caramelised apple, quince purée or fig compote for contrast
• A glass of Sauternes, Barsac, Monbazillac or a chilled Jurançon moelleux

Storage: Keep refrigerated at 0–4°C. Use within 2 to 3 days of delivery. Furthermore, for terrine preparation, use on the day of delivery if possible. However, for escalopes, 24 hours of refrigeration firms the texture for easier slicing. Delivered fresh. Do not freeze unless storing specifically for later use.

However you serve it, this product brings a richness and depth that only the finest French foie gras can deliver. Moreover, great foie gras always rewards simplicity and the finest possible accompaniments.