FROZEN WHOLE DUCK FOIE GRAS 500G+/-
FOIE GRAS DE CANARD ENTIER SURGELE

1. Pan-Seared Foie Gras (Escalope): Once fully thawed, slice into thick portions and pan-sear in a hot, dry pan for 30–45 seconds per side until golden outside and melting inside. Serve with caramelised apples, pears, or balsamic reduction.
2. Wine Pairing: Pairs beautifully with Sauternes, Monbazillac, or other sweet dessert wines, as well as late-harvest alasce.
3. Entertaining Platter: Ideal as a refined appetiser for festive meals, dinner parties, or special occasions.

Duck foie gras, salt, pepper.
Allergen Information:
May contain traces of milk and cereals due to processing environment.

1. Thaw under refrigeration for 24 hours before use. Do not thaw at room temperature.
2. Once thawed, remove from packaging and allow to rest at room temperature for 15–20 minutes before serving for optimal texture.
3. Slice using a warm, smooth knife for clean cuts.
4. Serve chilled as an appetiser, or pan-sear according to recipe preference.
5. Once thawed, do not refreeze. Store refrigerated and consume within 2–3 days after opening.