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Raw Foie Gras de Canard (New York Grade A) - FREE SHIPPING
Produced in upstate New York, this raw duck foie gras is recognized by its oval shape, firm texture, and is best when sautéed. American foie gras tends to be slightly larger than French foie gras due to a longer feeding period. Slice uncooked foie gras lobes while very cold to avoid breakage. Slice at a 45 degree angle against the grain, usually across the lobe. Liberally salt and pepper each slice. When you sauté raw foie gras, use very high heat so that the outside is quickly seared. This method forms a delicious crisp surface and helps to keep the slice from melting away.
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Tuesday through Friday delivery only- excluding Holidays.
NOTE: This high quality fresh raw foie gras will be delivered to you in an uncooked state. It will require full cooking before consuming.