Canadian Rougie foie gras Grade A

🦆The shrimp are already thickly sliced, one pack contains about 20 slices (1 kg total). Super convenient – ​​just pan-fry and enjoy!

🦆The leftover oil can be used to make fried rice, which is fantastic! You can make it at home as long as you choose the right ingredients. French A-grade foie gras melts in your mouth. Coat it with cornstarch or flour, add a little butter, pan-fry until golden brown, add a pinch of salt, sandwich it with toasted bread, and pair it with a glass of red wine—a perfect French meal!

❤️If you're worried about it being too rich, you can pair it with kiwi or apple slices, a little Italian vinegar, and orange or peach flavored fruit jam and toast.

❤️The preparation and cooking process is very simple. No need to defrost, just put it in a hot wok and pan-fry on both sides for 1 to 2 minutes.

❤️After pan-frying the duck (goose) liver, the wok is full of oil, but this goose fat has a rich aroma. If you don't want to waste it, it's a great choice to use it to stir-fry potato cubes.

❤️The reason we eat foie gras is because of its melt-in-your-mouth, smooth texture, which is unforgettable.

♨️Attached is a simple video on pan-frying goose/duck liver.

https://youtu.be/i3ZSNAyiaog