Traditional home-made French foie gras presented in a delicate ballotin. Rich, buttery texture with a subtle seasoning. marinated in late harvest wine, Vacuumed slow cooked at 55 degrees.
 
 
Before serving, remove the foie gras from the fridge and let it rest at room temperature for about 10 minutes to soften slightly. Then, use a sharp knife dipped in hot water and wiped dry to slice it, serving it on a toasted baguette or with a sweet condiment. 
 
Shelf Life of Vacuum-Sealed Dishes (Refrigerated at 4°C): 2 weeks