Frozen poultry, frozen duck foie gras | Le Delas
Frozen poultry, frozen duck foie gras
These raw duck foie gras escalopes, individually quick frozen (IQF), are portioned between 40 and 60 g to offer perfect control over usage and cooking. Originating from EU-raised ducks, they feature a uniform structure and excellent behaviour during searing, with minimal melting.
Ready to use and easy to portion, they are ideal for à la carte service and catering. Carefully selected by Le Delas, your Rungis-based wholesaler, these escalopes meet the high expectations of chefs seeking consistency and flexibility.
Culinary uses
Best seared directly in a hot pan, 30 to 45 seconds per side, to achieve a golden crust and soft centre. Ideal as a hot starter with brioche, fig chutney or balsamic reduction, or in festive dishes such as beef Rossini, filled pasta, or gourmet pairings with fruit or mushrooms.
Storage and handling
► Frozen ❆ – Store at –18 °C
► Do not refreeze once thawed
► Use preferably without thawing
► Sear in a hot pan for 30–45 seconds per side, depending on thickness
Coming from traditional fattening duck farming, duck breast is distinguished by its dark red, tender and tasty flesh, as well as its protective layer of fat, which melts when cooked and gives the meat its incomparable softness and flavor. This frozen raw duck breast allows you to enjoy this meat at any time, preserving its flavor and quality after gentle thawing for 24 hours in a cold room. Pan-fried, sear its skin over high heat, then continue cooking over low heat to obtain pink and juicy meat. Serve with a cranberry, green pepper or honey sauce, and accompany with seasonal vegetables. Roasted at 200°C, mark its skin over high heat in a pan, then bake for 10 to 15 minutes, depending on the thickness of the piece. Slice after resting for a few minutes and serve with a garnish of sarladaise potatoes or roasted vegetables. Grilled, cut the skin of the duck breast into a grid, then sear it for 5 to 7 minutes on each side, depending on the desired doneness. Serve with a mixed salad or grilled vegetables. Smoked, prepare a smokehouse or barbecue with wood chips (beech, oak, cherry). Smoke the duck breast cold (20-30°C) for 2 to 3 hours, then air dry for 24 hours. Enjoy in thin slices, as an aperitif or starter, with country bread and pickles. Marinated, prepare a marinade using olive oil, honey, soy sauce, garlic, thyme and pepper. Leave the duck breast to marinate for 4 to 6 hours, then sear it in a pan or grill. Serve with an arugula salad and slices of melon, or summer vegetables.
Raw deveined duck foie gras from ducks raised in the European Union. Packaged IQF (individually quick frozen), this frozen product ensures optimal quality and flavor preservation. Its tender and fine flesh offers great culinary versatility. Selected by Ledelas.
Culinary uses
Ideal for preparing terrines, mousses, or gourmet dishes. Can be pan-seared to enhance its texture or used as a main ingredient in refined recipes. The deveined presentation facilitates preparation.
Storage and preparation advice
► Frozen product – store at –18 °C
► Do not refreeze after thawing
► Thaw slowly in the refrigerator before use
► Handle gently to preserve texture