Shipping of Frozen Raw foie gras
In France we deliver to you with Chronofreeze.
In Belgium and Luxembourg, we deliver with Chronofreeze for frozen orders over €100 or otherwise with Chronofresh at a controlled temperature between 0 and 4 °C, to maintain the cold chain. The foie gras should then be stored in the refrigerator and consumed quickly.
In Spain, we deliver with Chronofresh at a controlled temperature between 0 and 4 °C to maintain the cold chain. The foie gras should then be stored in the refrigerator and consumed quickly.
For other European countries, we use express carriers (DHL, UPS) to deliver frozen foie gras to you as quickly as possible (express next day before 1 p.m.). We also use packaging that helps keep the product at the lowest possible temperature. However, we cannot guarantee 100% cold chain integrity during transit; that is why we recommend checking that the raw foie gras is properly frozen upon receipt and not refreezing it if there are signs of thawing. When in doubt, we suggest storing it in the refrigerator and consuming it quickly after receipt.
Raw foie gras is enjoyed in various recipes, which explains why many choose it.
Whole foie gras is the favorite of the French, and the most traditional or simplest way is to eat it ready-made. However, whole raw or frozen duck foie gras becomes an excellent option for those who like to experiment in the kitchen and surprise their guests with new preparations.
This fresh whole foie gras lobe, deveined and frozen, 1st Choice, is a versatile product enjoyed in many ways, both in traditional dishes and more innovative creations.
When well frozen, frozen foie gras has the advantage of being able to be kept for up to 1 year, whereas fresh foie gras generally has a shelf life of only a few days.
A preparation you will enjoy cold: “your” foie gras terrine.
You can prepare a sublime terrine and delight your friends with our foie gras. You can combine foie gras with many flavors, but here is an easy recipe to make:
1. Defrost your raw foie gras. Overnight in the refrigerator or in the microwave on defrost setting if you are in a hurry.
2. Season the raw foie gras. To delicately flavor the foie gras, you will need salt, ground white pepper, spices of your choice (ready-made spice blends for foie gras, quatre-épices, nutmeg, Espelette pepper…) and optionally a flavored alcohol (Cognac, Armagnac, Calvados, Port, Banyuls, Muscat, Sauternes, or another sweet white wine).
The proportions of these ingredients vary depending on taste and recipes. On average, for about 500 g of foie gras, count on:
- 6 g of salt;
- 0.5 g of white pepper;
- 1 to 2 pinches of spices;
- 10 cl of alcohol.
Once the ingredients are chosen, mix them all together and spread this mixture evenly over the entire surface of the lobes laid flat, gently massaging them.
3. Let rest. Then wrap the foie gras or simply let it rest in a dish in its marinade for at least 30 minutes (but longer is possible) in the refrigerator.
4. Cook your raw foie gras. Depending on your taste, the time you have, and the equipment you own, you will have several cooking options.
Here is an example:
- Place the foie gras (without its plastic wrap, of course) in a terrine, try to remove as much air as possible, and put it in the oven.
- In an oven preheated to 160°C, create a water bath by placing the terrine in a dish containing water. Cooking time is about 20 minutes for a terrine with 500 grams of foie gras.
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Once cooked, let rest a few minutes at room temperature, then put the terrine in the refrigerator to enjoy it cold, but not icy.
In conclusion, deveined 1st choice duck foie gras is the perfect choice for exceptional dishes. Its quality and ease of use make it a must-have for gastronomy lovers. Ready to enhance your meals, it reflects French artisanal excellence and know-how.
