Duck Foie Gras Lobe | ±730g

Duck Foie Gras Lobe - Pan Seared or Terrine

±730g, Grade A, veined. Defrost 24–36 hours.

1. Defrost slowly
Fridge only, in its packaging. Allow 24 to 36 hours. Foie gras is delicate and needs a slow, even thaw. Never rush it at room temperature. Use within 2 days and do not refreeze.

2. Keep it cold until the last moment
The texture softens quickly once it warms, and soft foie gras tears rather than cuts. Work with it straight from the fridge.

Method A - Pan seared, hot (no deveining needed)

3. Cut the lobe into slices 1.5 to 2cm thick, using a knife dipped in hot water. Thinner than that and they collapse in the pan. Season both sides with salt and pepper just before cooking.

4. Heat a heavy dry pan until genuinely hot. Add no oil or butter whatsoever. Foie gras is almost entirely fat and will render more than enough within seconds.

5. 30 to 45 seconds a side, no longer. It should be deep golden outside and barely warm and yielding at the centre. This is the whole discipline of cooking foie gras: a slice left too long simply melts away into the pan.

6. Lift onto kitchen paper, rest 1 minute, and serve immediately on toasted brioche with something sharp. Sauternes, fig, apple or a sherry vinegar reduction all cut the richness.

Method B - Terrine, cold (deveining required)

3. This lobe is supplied veined. Let it come to cool room temperature for 20 minutes so it is pliable, separate the two lobes, and follow the main vein with the back of a small knife, easing it out along with the branches. Work gently. The lobe will break apart and that is expected.

4. Season with salt, white pepper and a little sugar, and a splash of Sauternes, Armagnac or port. Cover and leave in the fridge overnight.

5. Press it firmly into a terrine mould, leaving no air pockets. Cook in a bain-marie at 100°C until the centre reaches 45 to 48°C, around 35 to 45 minutes.

6. Pour off some of the rendered fat, press under a weight, and chill for at least 24 hours and ideally 2 to 3 days before slicing. Serve cold, with toasted brioche and a sweet wine.

Keep the rendered fat. Strain it and keep it in the fridge. Potatoes cooked in foie gras fat are worth the lobe on their own.

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge only, in its packaging. Allow 24-36 hours for a lobe this size. Foie gras is delicate and needs a slow, even thaw, so never rush it at room temperature or in a microwave.
Once defrosted, keep refrigerated at 0-4°C and use within 2 days.
Do not refreeze once thawed.
Handle gently once thawed, as the texture softens quickly - keep it well chilled right up until you're ready to cook.