[SOLD OUT] Cultured Quail Foie Gras

[SOLD OUT] Cultured Quail Foie Gras

$24.99

Tax included

THE PRODUCT

HOW TO COOK

INGREDIENTS

AN HOMAGE TO THE FRENCH DELICACY

Our cultured quail foie gras is unapologetically decadent — subtle, clean, and refined in flavour, with a richly satisfying tenderness beneath a golden caramelised crust.

Promising all the decadence of its traditional counterpart, this cut says f&*k that to its traditional process. From a bird so petite, a quail foie gras was simply impossible until now.

Once reserved only for chefs, now in your hands. Here's how to get the best out of it:

Pan-sear it for a golden crust and molten centre.
Roast it in a hot oven for a crisp exterior and creamy middle.
Shave it frozen over warm dishes for instant richness.
Deep-fry for an ultra-rich, crisp finish.

Plays well with: brioche, figs, cherries, cognac, caramelised onion, and late-harvest wines.

Pan Seared (from frozen)

Heat a pan to medium-high heat and sear the lobe until a golden crust forms.
Reduce to a low-medium heat and continue sizzling until the centre reaches 55–60 °C.
Serve hot.

Oven Back

Cook straight from frozen in a 240 °C oven for 8 minutes using dry heat (no oil).
Finish by pan-searing briefly for a golden, crisp surface.

Shaved

From frozen, shave into ribbons over your dish.

Deep Fried:

Heat sunflower oil in a pot to 180 °C.
Add the lobe straight from frozen and fry for about 2½ minutes, or until the centre reaches 55–60 °C.
Remove and pat dry with paper towel.
Let rest briefly, then serve warm.

Cell-cultured Japanese quail (51%), vegetable & herb infused hydrogenated coconut oil, water, sunflower oil, fava bean protein, flavour, konjac, carrageenan, salt, vegetable and fruit concentrate (beetroot, carrot and turmeric), yeast extract, and ferric ammonium citrate.

Allergens: None

Size:

5 lobes