Worksheet
 
- Moulard Duck Foie Gras
 
- 400 to 750g / 14oz to 25,5oz (1,6lb)
 

- Keep

 
  • refrigerated: 14 days
  • flash-frozen: 2 years
  • frozen: 2 years
   

 

Because you have different needs, we have different categories:
Class A

Perfect visual aspect
Smooth and consistent texture
Great for fried pan slices, torchon style or pie dishes
Class B
Some bruise on the surface
Random texture (from consistent to soft)
Great for processing (pie dishes)
Class C Bruise on the surface
Soft texture
Great as an ingredient (emulsions, mousse, sauces)

 

 
What is the flash-frozen?
 

We have developed a new technique of warm freezing (immediatly after harvest the temperature of the organ is dropped down very quickly thanks to nitrogen). Doing this process very quickly stops enzymatic reaction and gives the best product you could never have. Do not confuse with regular freezing!

- Flash-frozen, the liver has the same taste and texture than fresh

- Keep frozen 2 years

- Performance is increased by 20% to 30% compared to frozen and refrigerated Foie Gras!

In conclusion, it is the best product for your culinary art.