Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
We will notify you when comes back in stock.
The email will be sent to
Oops, something went wrong. Please try again.
PRE-SLICED DUCK FOIE GRAS
QTY 2
WFF COARSE SEA SALT
QTY TO TASTE
WFF BLACK PEPPERCORNS
QTY TO TASTE
HONEY
QTY 2 TBSP
APPLE CIDER VINEGAR
QTY 2 TBSP
RIESLING WINE
QTY ¼ CUP
BABY FRISEE
QTY 1 SMALL BUNCH
BEET SPROUTS OR ANY OTHER COLORED MICROGREEN
QTY 1 SMALL BUNCH
EXTRA VIRGIN OLIVE OIL
QTY 2 TBSP
NUT OIL (E.G. WALNUT, HAZELNUT OR GRAPESEED)
QTY 1 TSP
COUNTRY BREAD TOAST, ON THE SIDE
QTY 2 SLICES
Carefully remove foie gras from package and season with salt and pepper.
Heat a large 10” skillet over high heat. (NO OIL is required). Place foie gras in hot skillet and cook for 1 minute on each side, searing until golden. Remove from pan and place in a platter with paper towel.
In the same skillet with the rendered fat, sauté the sliced pear over medium high heat for 30 seconds per side until slightly caramelized. Remove from heat and keep with foie gras.
In the same skillet over high heat, add the apple cider vinegar and Riesling and reduce for 30 seconds. Add the honey and thicken for 1 minute. Stir with a whisk and remove from heat.
To serve, toss the greens with olive and walnut oil. Season with salt and pepper and place on plates. Place pears and foie gras on the side and spoon some gastrique over foie gras.
We offer delivery and in-store pick-up! Please enter your ZIP so we can serve you better.
We hope you're hungry, because an amazing meal is just a few clicks away!
We only serve select areas right now, but are working hard to expand our coverage