•High yielding, great for saute, or low temperature cooking
In French, Foie Gras literally means 'fat liver' and can be taken from either ducks or geese. The liver of these animals is so rich and fatty due to the extremely decedent all corn diet that these animals live on. Grade B Foie Gras is onel. This ingredient is perfect for using in recipes where Foie Gras is a rich accent but not the main focus. Use it in canape;s and appetizers. The decadent flavor and texture of the liver will elevate all of your other ingredients to a truly special place. If you are looking for a wine pairing to go with your Foie Gras dishes, you have many options. Port, Champage or a deep table re wine will all elicit different reactions and emotions when tasted with your fatty treat.