Skip to product information
1 of 1

Hungarian Foie Gras Lobe | ±800g

Regular price
Regular price
Sale price
Tax included.

Product Description
  • Grade A Duck Foie Gras
  • Sourced from Hungary
  • ±800g; £8.50/kg
  • Frozen

Foie Gras Lobe ±800g

Our whole foie gras lobes taste sensational when used in pâtés, parfaits or simply pan-fried to release the unique flavours. This versatile delicacy is ideal for elegant appetisers or as an accompaniment to the main meal. Regardless of which foie gras recipe you use, its guaranteed to add a touch of sophistication to any meal.  We work with the best suppliers to ensure that your duck foie gras has the ideal rich, sweet-salty flavour.

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. 

The 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. Preheat 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, and then 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 a 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.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.


Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
foie gras whole lobe


Customer Reviews

Be the first to write a review