Grade A Foie Gras is the finest quality foie gras and is ideal for dishes where seared slices of foie gras will be used in center of the plate applications or a richness-adding element to more complex dishes. Grade A is more uniform, firmer and larger than Grade B.
Foie Gras is the enlarged liver of a duck that has been fed extra portions of grain in the last 10 days of its life. This gorging process (gavage) occurs naturally in the wild as ducks prepare to fly south for the winter. Foie Gras is highly prized for its rich buttery flavor and smooth texture and is a classic ingredient in French cuisine. Depending on the grade, it can be sliced and seared, blended into sauces, or used to make terrines and mousses. Though not required, the French often soak foie gras in milk or lightly salted water a few hours before cooking.
Ten 1-1.5 lbs Lobes, ~13 lbs total. Origin: Quebec, Canada
