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  • A Grade Duck Foie Gras
  • Sourced from Hungary
  • Frozen or Chilled, depending on the stock availability 
  • Pair with a Vintage Champagne

Foie Gras Lobe

Foie Gras is the fattened liver from a Duck or Goose. Considered a delicacy in the gastronomic world it is famous for its smooth texture and sumptuous flavour. Making it the ultimate addition on top of a Steak or served as an appetizer with a Calvados Sauce. Although the perfect dish to create with this is home-made Foie Gras Terrine.

Our team love to make this at Christmas time for guests and to serve when people come over. The Lobe of Foie Gras will need to be brought to room temperature prior to cleaning the liver from the veins. You should leave your liver out of the fridge for 3 hours, so it gets softer and pulling tiny veins will be easier. During this process break your Foie Gras into cubes. 

First step is marinating – use salt and pepper, red wine, port or cognac to marinate. Leave in the fridge for the night for flavours to be absorbed. Pre heat the oven to 120℃, lay your Foie Gras cubes on the flat tray leaving a bit of room between each cube. Put your tray in the oven for 2 minutes, after this time take it out and turn the cubes, so they can cook thoroughly and put back in the oven for another 2 minutes.

When Foie Gras is out of the oven, place the cooked live on the cling film and roll it (with only small amount of fat). Place your rolled Foie Gras in the fridge for 12 hours to cool completely. Voila! Your terrine can now be served on a brioche! Sprinkle a bit of orange juice on top if you wish.