Foie Gras

Buying foie gras online is simpler once you know the French labels. Foie gras entier is made from whole lobes and has the finest, silkiest texture; ours comes in 180g Kilner jars, with Whole Duck Foie Gras at £29.50 and Whole Goose Foie Gras at £36.50. Bloc de foie gras is smooth and even, so it slices cleanly for neat starters and canapés. Our duck bloc serves up to four, and the small goose bloc serves two. Duck or goose? Duck foie gras is rich and silky with a rounded flavour, and is the more familiar of the two. Goose is a little richer, denser and more refined, and is often called the connoisseur's choice. If you have only tried duck, it is well worth buying a jar of each and comparing them side by side. All our foie gras is made in France. For hot dishes, Frozen Duck Foie Gras Escalopes come in a 1kg bag of around 20 deveined slices that cook straight from frozen. Heat a dry pan until very hot, sear each escalope for under a minute on each side, season and serve on toasted brioche. Foie Gras Sauce, made with duck foie gras, stock, wine, port and cream, is a quick way to dress roast chicken, steak or fresh pasta. To serve foie gras cold, refrigerate it on arrival and take it out about 20 minutes before serving. Allow 40 to 60g per person as a starter. Serve on lightly toasted brioche or sourdough with Sauternes Wine Jelly or French Fig Chutney, and pour a glass of Madame de Rayne Sauternes. Our foie gras gift sets bring these together in one box.