Semi-cooked foie gras
Partially cooked fatty duck or goose liver, firm enough to slice. Not fresh foie gras or generic pâté.
What it offers and why to use it
Dice for meat terrines with port and spices. Check that the label says semi-cooked, the species and any added ingredients. Keep refrigerated, strictly following the date and after-opening period.
Partially cooked fatty duck or goose liver, firm enough to slice. Not fresh foie gras or generic pâté.
From shopping to cooking
Choose
Check that the label says semi-cooked, the species and any added ingredients.
Store
Keep refrigerated, strictly following the date and after-opening period.
Prepare
Dice for meat terrines with port and spices.
How to make the most of it
Good pairings
Dice for meat terrines with port and spices.
How to substitute it
Another similar semi-cooked foie gras; pâté changes fat and texture.
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