{"id":4409646219337,"title":"Foie Gras de canard Cru Français Surgelé \/ Whole Frozen French Raw Duck Foie Gras LARNAUDIE","handle":"foie-gras-de-canard-francais-surgele-larnaudie-whole-french-frozen-duck-foie-gras-546g","description":"\u003cdiv\u003eFoie Gras de canard Cru Français Surgelé \/ Whole Frozen  French Raw Duck Foie Gras LARNAUDIE +\/- 560g \/650g\u003c\/div\u003e\n\u003cdiv\u003e1st choice - Origin France\u003c\/div\u003e\n\u003cdiv\u003eDLUO : 01\/10\/21\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":"2020-03-25T16:04:32+08:00","created_at":"2020-03-25T16:39:34+08:00","vendor":"LARNAUDIE","type":"","tags":["Foie Gras","Frozen"],"price":22000,"price_min":22000,"price_max":22000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"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 Cru Français Surgelé \/ Whole Frozen French Raw Duck Foie Gras LARNAUDIE","public_title":null,"options":["Default Title"],"price":22000,"weight":0,"compare_at_price":null,"inventory_quantity":5,"inventory_management":"shopify","inventory_policy":"deny","barcode":"01\/10\/21"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1380\/5939\/products\/IMG_4480.jpg?v=1586418639"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1380\/5939\/products\/IMG_4480.jpg?v=1586418639","options":["Title"],"media":[{"alt":"Foie Gras de canard cru Français Surgelé LARNAUDIE \/ Whole French Frozen Duck Foie Gras - TheLittleMart.com","id":5899551244361,"position":1,"preview_image":{"aspect_ratio":0.629,"height":4029,"width":2534,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1380\/5939\/products\/IMG_4480.jpg?v=1585125577"},"aspect_ratio":0.629,"height":4029,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1380\/5939\/products\/IMG_4480.jpg?v=1585125577","width":2534}],"content":"\u003cdiv\u003eFoie Gras de canard Cru Français Surgelé \/ Whole Frozen  French Raw Duck Foie Gras LARNAUDIE +\/- 560g \/650g\u003c\/div\u003e\n\u003cdiv\u003e1st choice - Origin France\u003c\/div\u003e\n\u003cdiv\u003eDLUO : 01\/10\/21\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"}

Foie Gras de canard Cru Français Surgelé / Whole Frozen French Raw Duck Foie Gras LARNAUDIE

Product Description
RM 220.00
Maximum quantity available reached.
Foie Gras de canard Cru Français Surgelé / Whole Frozen  French Raw Duck Foie Gras LARNAUDIE +/- 560g /650g
1st choice - Origin France
DLUO : 01/10/21
HOW TO COOK: 2 possibilities 
1- Defrost 1 day before in the fridge .Cut thin slices. Salt & 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 !
2- If you want to impress your guest and make your own terrine like in France.This is it  the best way !.
Defrost 1 day before in the fridge.
Take the foie gras out of the fridge 10 minutes before preparing it.
Season the inside of the liver and the outside with salt and pepper.
Place 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.
Heat 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.
Take out the terrine and let it cool; put it in the fridge at least overnight.
Bon Appétit !
Vendor: LARNAUDIE