{"id":4409646219337,"title":"Foie Gras de canard Eveiné Cru Français Surgelé \/ Whole Frozen Deveined French Duck Foie Gras +\/- 450g \/550g","handle":"foie-gras-de-canard-francais-surgele-larnaudie-whole-french-frozen-duck-foie-gras-546g","description":"\u003cdiv\u003eFoie Gras de canard  Eveiné Cru Français Surgelé \/ Whole Frozen Deveined French Duck Foie Gras  +\/- 450g \/550g\u003c\/div\u003e\n\u003cdiv\u003e1st choice - Origin France- Restauration quality \u003c\/div\u003e\n\u003cdiv\u003eExp Date : 15\/01\/25\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHOW TO COOK: \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e2 possibilities \u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e1- Defrost 1 day before in the fridge .Cut thin slices. Salt \u0026amp; pepper on each side. Place the escalopes directly in the hot pan. Cook for 2 or 3 minutes just enough time to brown the slice of foie gras on both sides. Place on a plate. On a slice of  bread with fresh figs or figs jam is a must !\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e2- If you want to impress your guest and make your own terrine like in France.This is it  the best way !.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e Defrost 1 day before in the fridge.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTake the foie gras out of the fridge 10 minutes before preparing it.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSeason the inside of the liver and the outside with salt and pepper.\u003cbr\u003ePlace the liver in a rectangle terrine, pushing it in well , you can add alcohol if you want ( just a small shot glass of cognac or whiskey) and closed with the cover.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHeat a little water in a saucepan and when it's hot add into a fairly high oven-proof dish. The oven will be at 7 or 210 ° C thermostat. Put the terrine in the proof dish. Make sure that the water reaches 2\/3 of the terrine. Put in the oven for 20 minutes and a little more if you like the liver a little more cooked.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTake out the terrine and let it cool; put it in the fridge at least overnight.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eBon Appétit !\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e","published_at":"2023-11-14T12:23:56+08:00","created_at":"2020-03-25T16:39:34+08:00","vendor":"TheLittleMart","type":"","tags":["Foie Gras","Frozen"],"price":33200,"price_min":33200,"price_max":33200,"available":true,"price_varies":false,"compare_at_price":36900,"compare_at_price_min":36900,"compare_at_price_max":36900,"compare_at_price_varies":false,"variants":[{"id":31316597964873,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Foie Gras de canard Eveiné Cru Français Surgelé \/ Whole Frozen Deveined French Duck Foie Gras +\/- 450g \/550g","public_title":null,"options":["Default Title"],"price":33200,"weight":0,"compare_at_price":36900,"inventory_quantity":9,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/www.thelittlemart.com\/cdn\/shop\/products\/foiegrascruentier.jpg?v=1607431925"],"featured_image":"\/\/www.thelittlemart.com\/cdn\/shop\/products\/foiegrascruentier.jpg?v=1607431925","options":["Title"],"media":[{"alt":null,"id":6963638501449,"position":1,"preview_image":{"aspect_ratio":1.043,"height":348,"width":363,"src":"\/\/www.thelittlemart.com\/cdn\/shop\/products\/foiegrascruentier.jpg?v=1607431925"},"aspect_ratio":1.043,"height":348,"media_type":"image","src":"\/\/www.thelittlemart.com\/cdn\/shop\/products\/foiegrascruentier.jpg?v=1607431925","width":363}],"content":"\u003cdiv\u003eFoie Gras de canard  Eveiné Cru Français Surgelé \/ Whole Frozen Deveined French Duck Foie Gras  +\/- 450g \/550g\u003c\/div\u003e\n\u003cdiv\u003e1st choice - Origin France- Restauration quality \u003c\/div\u003e\n\u003cdiv\u003eExp Date : 15\/01\/25\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHOW TO COOK: \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e2 possibilities \u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e1- Defrost 1 day before in the fridge .Cut thin slices. Salt \u0026amp; pepper on each side. Place the escalopes directly in the hot pan. Cook for 2 or 3 minutes just enough time to brown the slice of foie gras on both sides. Place on a plate. On a slice of  bread with fresh figs or figs jam is a must !\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e2- If you want to impress your guest and make your own terrine like in France.This is it  the best way !.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e Defrost 1 day before in the fridge.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTake the foie gras out of the fridge 10 minutes before preparing it.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSeason the inside of the liver and the outside with salt and pepper.\u003cbr\u003ePlace the liver in a rectangle terrine, pushing it in well , you can add alcohol if you want ( just a small shot glass of cognac or whiskey) and closed with the cover.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHeat a little water in a saucepan and when it's hot add into a fairly high oven-proof dish. The oven will be at 7 or 210 ° C thermostat. Put the terrine in the proof dish. Make sure that the water reaches 2\/3 of the terrine. Put in the oven for 20 minutes and a little more if you like the liver a little more cooked.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eTake out the terrine and let it cool; put it in the fridge at least overnight.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eBon Appétit !\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e"}