Whole foie gras and duck foie gras fresh and frozen

Foie Gras / Duck Foie Gras - Foie Gras / Foie Gras de Canard

In the Perigord, in the southwest of France, where the truffle also has its homeland, a distinction is made between the two types of liver: foie gras (foie gras d`oie) and duck foie gras (foie gras de canard).
Foie gras from geese and ducks was considered a delicacy 2500 years ago in ancient Egypt and was introduced to France by the Romans. Most of the entire production comes from France.
Hungary and Bulgaria follow closely behind.

Goose or duck foie gras is served fried, sautéed or in a terrine.
For this purpose, the foie gras is processed into a filling for corresponding terrines and very often marinated beforehand with port wine or Armagnac.

When ordering, please note the information on fresh foie gras.

Foie Gras / Duck Foie Gras - Foie Gras / Foie Gras de Canard

Terrine of foie gras

Ingredients for 1 tureen
1200g
Foie Gras Foie Gras
Finely crush 1 tsp sea salt
Pepper White
1 pinch freshly grated nutmeg
1 tsp sugar
1/2 glass of white port wine

preparation
Place the foie gras in lukewarm water for about 1 hour. Then clean the livers thoroughly and place in a bowl. Season with the salt and pepper, nutmeg and sugar and pour over the port wine. Mix everything well and put in the fridge overnight.
Turn in the marinade from time to time. Line a terrine dish with cling film. Place the livers in the terrine dish and press down gently. Cook in a 60°C, 2 cm high water bath in the oven for 60 minutes. Remove from oven and allow to cool.
Depending on the dish, arrange on a plate with a side salad or in slices on brioche, garnish and enjoy.

Terrine of foie gras

Step by step explanation of the preparation:
Roughly break up the foie gras and remove the nerves and skin tissue.

Terrine of foie gras

Step by step explanation of the preparation:
Cut the denervated foie gras into desired pieces.
Mix with all spices and the port wine and marinate overnight in the fridge.

Terrine of foie gras

Step by step explanation of the preparation:
Take the marinated foie gras out of the fridge and mix well again. Depending on the desired fineness, the goose liver mass can be passed through a sieve. This means that small remaining nerves can still be found. Line the terrine dish with cling film.
Then put the goose liver mixture into the mold and press down lightly.

Terrine of foie gras

Step by step explanation of the preparation:
Cook in a 60°C, 2 cm high water bath in the oven for 60 minutes. Remove from oven and allow to cool.
Depending on the dish, arrange on a plate with a side salad or in slices on brioche, garnish and enjoy.
We varied the terrine of foie gras on brioche with various delicacies.
For example with red onion jam.

NOTE TO FRESH foie gras

We always deliver fresh livers at the beginning of the week and deliver them from the middle of the week.
Most stuffed livers are always needed for festivities during the weekend. The transport and the cold chain are thus perfectly matched to the product.

If you need livers at the beginning- middle of the week please order one week in advance.
Stopflebern are about ten days after slaughtering.