Duck Foie Gras Lobe " Grade A " is a very fine choice for a dinner preparation. It has an "imperfect appearance" with visible veins and discolorations but definitely does not take anything away from it`s uniquely creamy taste.
It should be kept refrigerated at about 33 degrees Fahrenheit and can last up to one year in the freezer.
Foie Gras is the enlarged Liver of a fattened Duck, every inch is carefully handled by a high experienced individual from Hudson Valley Farms, which they proudly itemize from their hand fed ducks taken with special care and stress free environments.
It`s distinctive subtle taste literally melts with every bite, it can be used for several plates and usually accompanied with truffles. Grade B tend to be softer and less round since it renders more fat making ideal for a quick sautes or pan-searing.
|Country of origin||Canada|
|Region of origin||Quebec|
|Shelf life||12 months|
|Method of preparation||Roasting or Sauteing|
|Cooking temperature||120 ° - 160° F|
|Color||Ivory to pinkish white|
|Type of meal||Appetizer|
|Weight unit||1.2 lb|
|Thawing||Defrost 30 min in cold water or 1 night in refrigerator|