Foie Gras Escalope 1kg
Foie Gras Escalope 1kg is available to order now and will be dispatched as soon as stock arrives.
Foie gras escalopes are conveniently pre-cut, ready-to-sear slices of fresh Class A goose liver, delivering buttery richness and restaurant-style results.
What Are Foie Gras Escalopes?
These premium goose foie gras escalopes are made from Class A goose livers. The liver is hand-prepared and deveined, cut into convenient 40–60g portions, and flash-frozen to preserve its delicate texture and refined flavour.
Each 1kg pack contains approximately 20 ready-to-cook slices. They make it easy to serve a consistent, beautifully presented foie gras course at home, whether you are cooking for a special dinner, entertaining guests or preparing several portions at once.
Goose foie gras has a mellow, buttery flavour and a particularly smooth, melting texture. The pre-portioned format gives you the indulgence of whole-lobe foie gras with much less preparation.
How to Serve Foie Gras Escalopes
Foie gras escalopes need only a few minutes of cooking and thoughtfully chosen accompaniments.
- Place the cold escalopes in a very hot, dry frying pan and sear for around 30–60 seconds on each side, until beautifully golden outside and soft within.
- Serve one escalope per person as an elegant starter, perhaps with caramelised apple, poached pear, asparagus or a light jus.
- Cut the slices into smaller pieces for luxurious canapés, brioche bites or indulgent mini burgers.
- Pair with figs, sour cherries, fruit chutney or a gently sharp fruit compote to balance the foie gras’s buttery richness.
- For a classic Hungarian combination, serve with a chilled glass of Tokaji dessert wine. Its honeyed fruit and vibrant acidity bring freshness and balance to every bite.
Cook’s Tip
Cook the escalopes straight from the fridge in a thoroughly hot, dry pan; no extra fat is needed. Avoid overcrowding the pan, as this allows each slice to colour quickly rather than stew in the rendered fat. Rest briefly on kitchen paper, season lightly and serve immediately.
Where Does It Come From?
Our foie gras escalopes are produced in Hungary by Green-Divízió, a 100% Hungarian-owned specialist based in Orosháza. Its owners bring more than four decades of experience in waterfowl rearing, processing and trade.
Green-Divízió works within an integrated production chain with specialist partners, covering breeding, hatching, rearing, fattening, processing and distribution. This gives the product clear Hungarian provenance from the specialist producer to the finished escalope.
The carefully portioned format is designed for precision and convenience. If you prefer the freedom to make a terrine or cut your own slices, choose our whole goose liver foie gras instead.
Shipment & Storage
Please order during the week you plan to serve the foie gras. After you place your order, we will contact you to confirm a suitable delivery date.
We pack the frozen goose foie gras escalopes with ice sheets and send them overnight in a chilled box. They may arrive partially thawed; refrigerate immediately and consume within 5 days. Do not refreeze once defrosted.
Ingredients & Nutritional Information
Ingredients: Goose liver.
Country of Origin: Hungary.
| Average nutrition per 100g | Amount |
|---|---|
| Energy | 2079kJ / 504kcal |
| Fat | 51.7g |
| of which saturates | 21.2g |
| Carbohydrates | 1.8g |
| of which sugars | 0.6g |
| Protein | 7.9g |
| Salt | 0.1g |
Frequently Asked Questions
How many foie gras escalopes are in a pack?
Each 1kg pack contains approximately 20 individually portioned goose foie gras slices, each weighing around 40–60g. This makes it easy to plan a dinner party or serve consistent portions.
Can I cook foie gras escalopes from frozen?
For the best texture and colour, defrost the escalopes in the refrigerator first. Once defrosted, keep refrigerated, cook within 5 days and do not refreeze.
What is the difference between foie gras escalopes and whole foie gras?
Escalopes are pre-portioned raw slices designed for quick pan-searing. Whole goose foie gras is a complete lobe, better suited to terrines, roasting or cutting your own portions. Both share the same refined goose foie gras character; the choice comes down to convenience and how you want to cook it.
What should I serve with foie gras escalopes?
Foie gras works beautifully with fruit and acidity. Caramelised apple, pear, fig chutney, sour cherries, asparagus and a light jus are all excellent choices, especially alongside a chilled Tokaji dessert wine.