Description
Escalopes of duck foie gras 40/60 refer to slices of duck foie gras (goose liver) that are prepared from ducks specifically raised for this delicacy. The numbers typically indicate the fat content and quality of the liver, with 40/60 meaning a specific ratio of fat to meat. Duck foie gras is rich, buttery, and indulgent, with a unique flavor profile that can be described as both savory and slightly sweet.One of the most popular methods is to sear the escalopes in a hot pan for just a minute or two on each side until golden brown. This enhances the flavor and creates a delicious crust.Serve sliced raw as part of a charcuterie board, accompanied by toast points, fruit preserves, and pickles.Use in recipes for making pâté or terrine, where it can be blended with other ingredients for a luxurious spread.
