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Clos Saint Sozy Foie Gras - 17th Jun 2020



La Quercynoise producer group has been established for more than 40 years in the South West of France, in the Lot. With close to 150 breeders in the cooperative contributing the best of their experience, while respecting the traditions of the region to obtain the best foie gras, they had earned for themselves, 5th in the national ranking in production of fattened ducks.


The duck foie gras from Clos Saint Sozy has a wonderfully rich flavour and silky-smooth texture, making a great appetiser for any special meal. If you bought a whole foie gras, you could slice it while it is frozen into escalopes using a knife dipped into hot water. If you purchase the escalopes, defrost them in the refrigerator the night before or if you forgot to remove from the freezer and it should defrost in 2 hours. Pre-heat a pan on highest heat till it is very hot, cross score one side of the foie gras and salt it. Then place it on the hot pan and sear it on each side for about 15 - 30 seconds, depending on how hot your pan is and how brown you want it.


An easier way would be to cook the foie gras escalopes directly from frozen. Place it on a cold pan over the stove, switch the fire or induction to medium high heat. Cook it for about 3 minutes on the first side and about 2 minutes on the next side and you should get a nicely cooked piece of foie gras. Take note to check while searing it to ensure it doesn’t get burnt. It should be a medium brown and not dark brown.


Alternatively, we have block of foie gras in jars and tins that can be serve chilled on a toasted piece of baguette for a luxurious and festive experience.



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