Free shipping for orders over 10,000 Yen.

Order made before 1 pm will be shipped (NOT DELIVERED) on the same day (weekdays only)

{"id":4830072078410,"title":"Foie Gras de Canard | Grade A | Premium Quality","handle":"foie-gras-de-canard-whole","description":"\u003cp align=\"justify\"\u003e\u003cspan\u003eFoie gras is obtained by methodical fattening of goose or duck. It is considered a delicacy and gained notoriety thanks to the French cuisine. In term of produce nobility it high up there together with caviar and truffles. There are many wait to enjoy \u003c\/span\u003eFoie gras\u003cspan\u003e , mousse ,terrine, snacked, paired with over produces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eOrigin of Foie Gras ?\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003eFoie gras\u003cspan\u003e is French for \"fatty liver.\" The history of foie gras goes back about 4500 years, in Egypt on the banks of the Nile. The Egyptians observed the migratory geese which stuff themselves with food before resuming their flight and noted the benefits of this diet. They invent force-feeding for the flesh but also for the hypertrophied liver. It was then through the Greco-Roman domination in the 1st century BC that foie gras was distributed in Romanized Gaul. The breeding of geese for their flesh and their liver spread in the southwest of france mainly in the 16th and 18th centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003eBest way to eat it\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eThe lobes have such a rich, nutty flavor that typical servings consist of a single slice. Fresh foie gras can be roasted, braised, or seared.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eAn easy, is way to prepare it is snacked, use a sharp knife that has been warmed in hot water, make some slices of about 2 cm thick, score on each side, simply season with salt and pepper. Sear at high heat on each side for 30-40 sec..\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eYou can also prepare them in terrine and ballotine for added flavors. But you will need to devein it first. \u003c\/p\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003eHungary\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-11-12T15:30:34+09:00","created_at":"2020-11-11T12:00:53+09:00","vendor":"Whole Meat","type":"Duck","tags":["Foie Gras","foie gras de canard","whole foie gras de canard","フォアグラ"],"price":918000,"price_min":918000,"price_max":1350000,"available":true,"price_varies":true,"compare_at_price":348000,"compare_at_price_min":348000,"compare_at_price_max":348000,"compare_at_price_varies":false,"variants":[{"id":39521996734538,"title":"400-500","option1":"400-500","option2":null,"option3":null,"sku":"829-b","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Foie Gras de Canard | Grade A | Premium Quality - 400-500","public_title":"400-500","options":["400-500"],"price":918000,"weight":1000,"compare_at_price":348000,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39521996767306,"title":"600-700","option1":"600-700","option2":null,"option3":null,"sku":"829","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Foie Gras de Canard | Grade A | Premium Quality - 600-700","public_title":"600-700","options":["600-700"],"price":1350000,"weight":1000,"compare_at_price":348000,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sfoie-gras.jpg?v=1638537330","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2597.jpg?v=1638537342","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2628.jpg?v=1638537356","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2562.jpg?v=1638537369","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2539.jpg?v=1638537382","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2636.jpg?v=1638537395","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/crestaurant-1762238_1920.jpg?v=1638537401"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sfoie-gras.jpg?v=1638537330","options":["Size"],"media":[{"alt":"フォアグラ ド カナール ホールミート","id":7504450355274,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1776,"width":1776,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sfoie-gras.jpg?v=1638537330"},"aspect_ratio":1.0,"height":1776,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sfoie-gras.jpg?v=1638537330","width":1776},{"alt":"フォアグラ ド カナール ホール 500-700g Aグレード プレミアム カナール 鴨肝臓 冷凍 ブランド・サイズ厳選 ハンガリー産  | Foie Gras de Canard | Grade A | Premium Quality | SKU829","id":7504639656010,"position":2,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2597.jpg?v=1638537342"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2597.jpg?v=1638537342","width":3456},{"alt":"フォアグラをカットする際のコツは、包丁をその都度お湯で温めること","id":7504639590474,"position":3,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2628.jpg?v=1638537356"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2628.jpg?v=1638537356","width":3456},{"alt":"フォアグラ ド カナール ホール 500-700g Aグレード プレミアム カナール 鴨肝臓 冷凍 ブランド・サイズ厳選 ハンガリー産  | Foie Gras de Canard | Grade A | Premium Quality | SKU829","id":7504639623242,"position":4,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2562.jpg?v=1638537369"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/csIMG_2562.jpg?v=1638537369","width":3456},{"alt":null,"id":7504450388042,"position":5,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2539.jpg?v=1638537382"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2539.jpg?v=1638537382","width":3456},{"alt":"最も簡単な調理方法は、やはりサッとフライパンで塩コショウを加えて炙る方法です。 フォアグラをカットする際のコツは、包丁をその都度お湯で温めること。フォアグラの脂が溶け、綺麗なカットが可能となります。1センチほどにスライスしましたら、塩コショウで味を整え、熱したフライパンで両面が少しカリっとするまで焼きます(30秒ほど)。","id":7504450453578,"position":6,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2636.jpg?v=1638537395"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2636.jpg?v=1638537395","width":3456},{"alt":"フォアグラ ド カナール 三星","id":7504450551882,"position":7,"preview_image":{"aspect_ratio":1.0,"height":1280,"width":1280,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/crestaurant-1762238_1920.jpg?v=1638537401"},"aspect_ratio":1.0,"height":1280,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/crestaurant-1762238_1920.jpg?v=1638537401","width":1280}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp align=\"justify\"\u003e\u003cspan\u003eFoie gras is obtained by methodical fattening of goose or duck. It is considered a delicacy and gained notoriety thanks to the French cuisine. In term of produce nobility it high up there together with caviar and truffles. There are many wait to enjoy \u003c\/span\u003eFoie gras\u003cspan\u003e , mousse ,terrine, snacked, paired with over produces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eOrigin of Foie Gras ?\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003eFoie gras\u003cspan\u003e is French for \"fatty liver.\" The history of foie gras goes back about 4500 years, in Egypt on the banks of the Nile. The Egyptians observed the migratory geese which stuff themselves with food before resuming their flight and noted the benefits of this diet. They invent force-feeding for the flesh but also for the hypertrophied liver. It was then through the Greco-Roman domination in the 1st century BC that foie gras was distributed in Romanized Gaul. The breeding of geese for their flesh and their liver spread in the southwest of france mainly in the 16th and 18th centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003eBest way to eat it\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eThe lobes have such a rich, nutty flavor that typical servings consist of a single slice. Fresh foie gras can be roasted, braised, or seared.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eAn easy, is way to prepare it is snacked, use a sharp knife that has been warmed in hot water, make some slices of about 2 cm thick, score on each side, simply season with salt and pepper. Sear at high heat on each side for 30-40 sec..\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eYou can also prepare them in terrine and ballotine for added flavors. But you will need to devein it first. \u003c\/p\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003eHungary\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

Foie Gras de Canard | Grade A | Premium Quality

Product Description
Maximum quantity available reached.

Foie gras is obtained by methodical fattening of goose or duck. It is considered a delicacy and gained notoriety thanks to the French cuisine. In term of produce nobility it high up there together with caviar and truffles. There are many wait to enjoy Foie gras , mousse ,terrine, snacked, paired with over produces.

Origin of Foie Gras ? 

Foie gras is French for "fatty liver." The history of foie gras goes back about 4500 years, in Egypt on the banks of the Nile. The Egyptians observed the migratory geese which stuff themselves with food before resuming their flight and noted the benefits of this diet. They invent force-feeding for the flesh but also for the hypertrophied liver. It was then through the Greco-Roman domination in the 1st century BC that foie gras was distributed in Romanized Gaul. The breeding of geese for their flesh and their liver spread in the southwest of france mainly in the 16th and 18th centuries.

Best way to eat it

The lobes have such a rich, nutty flavor that typical servings consist of a single slice. Fresh foie gras can be roasted, braised, or seared.

An easy, is way to prepare it is snacked, use a sharp knife that has been warmed in hot water, make some slices of about 2 cm thick, score on each side, simply season with salt and pepper. Sear at high heat on each side for 30-40 sec..

You can also prepare them in terrine and ballotine for added flavors. But you will need to devein it first. 

Product Details 
Origin Hungary
Delivered as frozen (-18°C)


If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

Related Products

Add to Cart Sold Out