Cultured Quail Foie Gras
Cultured Quail Foie Gras
Cultured Quail Foie Gras
Cultured Quail Foie Gras
Cultured Quail Foie Gras
Cultured Quail Foie Gras

Cultured Quail Foie Gras

Regular price
$50.00
Unit price
per
Size guide
Size:
10 lobes
DESCRIPTION INGREDIENTS HOW TO COOK
AN HOMAGE TO THE FRENCH DELICACY
Sold in Packs of 5 or 10

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.

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.

And this is what's in it:

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
AN HOMAGE TO THE FRENCH DELICACY

But with a few more ways to prepare it:

Pan Seared (from frozen)
  1. Heat a pan to medium-high heat and sear the lobe until a golden crust forms.
  2. Reduce to a low-medium heat and continue sizzling until the centre reaches 55–60 °C.
  3. Serve hot.

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

Shaved
  1. From frozen, shave into ribbons over your dish.

Deep Fried:
  1. Heat sunflower oil in a pot to 180 °C.
  2. Add the lobe straight from frozen and fry for about 2½ minutes, or until the centre reaches 55–60 °C.
  3. Remove and pat dry with paper towel.
  4. Let rest briefly, then serve warm.
Deep Umami
Small Batch
Locally Made

Pickup available at The Vowse

Usually ready in 2-4 days

Cultured Quail Foie Gras

The Vowse

Pickup available, usually ready in 2-4 days

6 Ralph Street
Alexandria NSW 2015
Australia
Cultured Quail Foie Gras
Cultured Quail Foie Gras
10 lobes
Regular price
$50.00
Unit price
per
Product variants
Size:
10 lobes
Quantity
NUTRITIONAL PANEL
Item Per 100 g Per 30g
Total Energy (kJ)1470 kJ441 kJ
Protein6 g1.8 g
Fat36.3 g10.89 g
Saturated Fat31.2 g9.36 g
Carbohydrates2 g0.6 g
Sugars1.150
Sodium284 mg85.2 mg

Serving size: 30g
HARVESTED SUSTAINABLY
Cultured Japanese quail is crafted with a precision inspired by master brewers.
MADE LOCALLY
Forged flavours are made right here in Sydney, just 5km from the heart of the city.
HARVESTED SUSTAINABLY
Cultured Japanese quail is crafted with a precision inspired by master brewers.
MADE LOCALLY
Forged flavours are made right here in Sydney, just 5km from the heart of the city.