• foie gras whole lobe
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Hungarian Duck Foie Gras Lobe | ±550g

£47.00
£58.00
£47.00
Tax included.
Weight

  • FROZEN

Product Description
  • Grade A Duck Foie Gras
  • Sourced from Hungary
  • ±550g; £105.56/kg
  • Frozen

Foie Gras Lobe ±550g

Our whole foie gras lobes taste sensational when used in pâtés, parfaits or simply pan-fried to release the unique flavours. This versatile delicacy is ideal for elegant appetisers or as an accompaniment to the main meal. Regardless of which foie gras recipe you use, its guaranteed to add a touch of sophistication to any meal.  We work with the best suppliers to ensure that your duck foie gras has the ideal rich, sweet-salty flavour.
How to prepare your whole duck foie gras lobe

Step 1: Prepare the Foie Gras

• Bring to Room Temperature: Take the lobe of foie gras out of the refrigerator and leave it at room temperature for about 3 hours. This will soften the liver and make it easier to clean.

Step 2: Clean the Foie Gras

• Remove Veins: Once softened, gently break the foie gras into smaller cubes. Carefully pull out any visible veins with your fingers or tweezers. This step ensures a smooth texture in your terrine.

Step 3: Marinate the Foie Gras

• Ingredients for Marinade: In a bowl, combine salt, pepper, and your choice of red wine, port, or cognac.
• Marinating Time: Add the cleaned foie gras cubes to the marinade, ensuring they are well coated. Cover and place in the refrigerator overnight (about 8 hours) to allow the flavours to absorb.

Step 4: Preheat the Oven

• Temperature: Preheat your oven to 120°C while the foie gras is marinating.

Step 5: Cook the Foie Gras

• Arrange on a Tray: After marinating, lay the foie gras cubes on a flat baking tray, leaving a little space between each cube for even cooking.
• Cooking Process:
• Place the tray in the preheated oven for 2 minutes.
• Carefully remove the tray and flip the cubes to ensure even cooking.
• Return the tray to the oven for another 2 minutes. The foie gras should be just cooked through and tender.

Step 6: Roll the Foie Gras

• Prepare for Rolling: Once cooked, transfer the foie gras cubes onto a piece of cling film. Make sure to leave behind any excess fat.
• Roll Tightly: Use the cling film to tightly roll the foie gras into a log shape, ensuring it’s compact.

Step 7: Chill the Terrine

• Cooling Time: Place the rolled foie gras in the refrigerator for about 12 hours. This will allow it to cool completely and firm up, making it easier to slice.

Step 8: Serve and Enjoy

• Serving Suggestions: Once chilled, unwrap the foie gras terrine and slice it into pieces. Serve it on toasted brioche or crusty bread.
• Optional Garnish: For an extra touch, drizzle a bit of salt, pepper and enjoy some fig chutney.
Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
foie gras whole lobe

  • HUNGARY

Hungary boasts a rich agricultural heritage, renowned for its diverse production of crops and livestock. Among its notable specialties is the production of duck foie gras, which has gained international acclaim for its quality and flavour. The country’s favourable climate, lush pastures, and traditional farming practices create ideal conditions for raising ducks, particularly the Moulard and the native Hungarian breeds.

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