Moulard Duck Foie Gras has a deep, rich flavor. Best seared on medium heat so it does not overcook or "melt". We have conveniently portioned the Foie Gras into a 2 oz. package. This Foie Gras is perfect to top off a ribeye steak, or burger or serve on some crusty bread.
Moulard Duck Foie Gras | Pre Sliced
$13.00
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Moulard Duck Foie Gras has a deep, rich flavor. Best seared on medium heat so it does not overcook or "melt". We have conveniently portioned the Foie Gras into a 2 oz. package. This Foie Gras is perfect to top off a ribeye steak, or burger or serve on some crusty bread.
Weight: 2 OZ. (AVG)Categories:
All products, Duck - Foie Gras, Duck - Moulard Duck, Fossil Farms Alpha–gal
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Jay Shortall Moulard Duck Foie Gras | Pre Sliced
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RC Moulard Duck Foie Gras | Pre Sliced
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Paul A perennial and magnificent holiday favorite appetizer, we served the truffle torte a la perigourdine made with the Fossil Farms moulard duck pre-sliced foie gras and Italian summer black truffle flavored with armagnac, four spice, demi-glace, and Maderia in pastry according to the LaRousse Gastronomique, served with a Hungarian Tokaji, similar to Sauternes, as an appetizer to the Fossil Farms rare elk tenderloin entree, rolled in sliced truffle and wrapped in Speck.
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Peter Justice Exactly what I wanted. I do recommend defrosting the Foiegras before pan searing. If you don’t, just let it rest for a bit, but it loses a bit of it sizzle, (but still delicious)
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Joshua Fox Moulard Duck Pre-Sliced Foie Gras
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Jay Shortall Moulard Duck Foie Gras | Pre Sliced
R
RC Moulard Duck Foie Gras | Pre Sliced
P
Paul A perennial and magnificent holiday favorite appetizer, we served the truffle torte a la perigourdine made with the Fossil Farms moulard duck pre-sliced foie gras and Italian summer black truffle flavored with armagnac, four spice, demi-glace, and Maderia in pastry according to the LaRousse Gastronomique, served with a Hungarian Tokaji, similar to Sauternes, as an appetizer to the Fossil Farms rare elk tenderloin entree, rolled in sliced truffle and wrapped in Speck.
P
Peter Justice Exactly what I wanted. I do recommend defrosting the Foiegras before pan searing. If you don’t, just let it rest for a bit, but it loses a bit of it sizzle, (but still delicious)
J
Joshua Fox Moulard Duck Pre-Sliced Foie Gras
