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.
