By Alex Beleaev | Caviar & Gourmet, London | beleaev.com
You can buy genuine foie gras online in the UK, delivered frozen to your door, without hunting through a specialist deli in town. The trick is matching the format to the occasion: a ready-sliced bloc for a quick starter, portion-cut escalopes for a midweek treat, or a whole lobe when you want to cook properly. This guide covers all three.
Beleaev ships foie gras across the UK, frozen, on a temperature-controlled courier. Below: the formats we carry, what each one is for, and the plain-English method that does them justice.
Key Takeaways
- Choose by occasion: ready-to-slice bloc, sear-from-frozen escalopes, or a whole lobe to cook
- Prices run from around £26 for a small bloc to about £79 for a whole deveined lobe
- Foie gras arrives frozen on a chilled courier; defrost slowly in the fridge
- Ethical FoieGood options are raised with no force feeding
- Start with the Beleaev foie gras collection
Which Foie Gras Should You Buy?
There is no single right answer. There is the format that suits what you are doing and how many you are feeding.
For a quick, polished starter: a bloc
A bloc is cooked and set, so it needs no preparation. The Rougie goose bloc, 210g, made in the Perigord, slices straight from the tin onto warm brioche and serves a dinner party generously. For a smaller occasion, the 75g bloc is a starter for two or a gift. And for something more memorable, the bloc studded with black truffle adds an earthy woodland note to every slice.
For a sear-from-frozen treat: escalopes
The FoieGood foie gras escalopes, four 30g portions to a pack, are the easy way to a restaurant-style plate at home. They slide straight from the freezer into a hot, dry pan, sear hard on each side, and they are ethically raised with no force feeding. A practical pack for one or two evenings.
For cooking from scratch: a whole lobe
The whole deveined foie gras lobe, around 500g, is the centrepiece. The veins are already removed, so you can slice thick escalopes for a hard sear or press it into your own terrine with sea salt and a splash of Armagnac. Our goose lobe does the same job with a milder, gently sweet character.
| Format | What it is | Size | Serves | From |
|---|---|---|---|---|
| Rougie bloc | Cooked, ready to slice | 75g / 210g | 2 / 6+ | £26 |
| FoieGood escalopes | Sear from frozen | 4 x 30g | 1-2 | £28 |
| Lafitte duck terrine | Set, served cold | 450g | 4-8 | £75 |
| Whole deveined lobe | Raw, to cook | ≈500-550g | 6-8 | £65 |
Not sure where to start? The Rougie bloc is the safest first taste with zero effort. The whole lobe is the one to reach for when you want to cook.
Where to Buy Foie Gras in the UK
Buy from a specialist that names the origin, the bird and the format, and that ships on a proper cold chain. Vague "luxury liver" with no detail usually means there is little detail worth quoting.
Beleaev is a London caviar and gourmet house, and we treat foie gras the way we treat the tins: sourced with provenance (French and Hungarian), handled cold, and described honestly. You do not need a trade account, and you do not need to buy a whole catering pack. Browse the foie gras collection, choose your format, and it ships frozen across the UK.
How Foie Gras Is Delivered
This is where a lot of online luxury food goes wrong, so it is worth being specific.
The lobes, escalopes and sliced packs are flash-frozen, which locks in the structure of the fresh liver. Once thawed in the fridge, a frozen lobe behaves like a fresh one. Everything travels on a temperature-controlled courier, so the foie you unwrap is in the same condition as the day it was packed. The resealable pack on our sliced 1kg goose format lets you take out only what you need and keep the rest frozen.
Frozen is the honest way to ship foie gras any distance. It protects the texture you are paying for, and it means you can keep a lobe or a pack of escalopes on hand for the occasion that calls for it.
How to Defrost and Cook Foie Gras
Two rules. Defrost slowly. Sear quickly.
Defrosting. Move a whole lobe or terrine from freezer to fridge and leave it overnight. Slow thawing protects the delicate texture. Do not rush it under a hot tap, and do not refreeze once thawed. Escalopes and sliced portions are the exception: they are designed to go straight from frozen into the pan.
Searing escalopes or slices. Get a heavy pan properly hot and dry; the foie provides its own fat. Season, dust lightly with flour if you like a crisper crust, then sear hard for under a minute a side until the surface caramelises and the centre softens. Finish with sea salt and cracked pepper. The single most common mistake is a cool pan, which lets the fat render out before the crust forms.
Serving a bloc or terrine. No cooking at all. Slice cold onto warm toasted brioche or country bread, add a sweet, sharp counterpoint and pour a glass to match.
What to Serve with Foie Gras
Keep the plate balanced and let the foie lead. The richness wants a sweet, sharp foil: fig compote, caramelised onions, pickled cherries, or a balsamic reduction. Warm brioche or toasted country bread underneath carries it.
For the glass, a sweet wine is the classic. Sauternes or Tokaji cut the fat with honeyed sweetness, while a chilled Riesling does a lighter version of the same job. If you are building a full gourmet spread, a spoon of caviar alongside seared foie gras turns dinner into an occasion. To understand goose against duck, or a lobe against a bloc, before you order, our companion guide explains what foie gras really is.
FAQ
Where can I buy foie gras online in the UK?
Online, from a specialist that names the origin and the format and ships on a cold chain. Beleaev delivers French and Hungarian foie gras, as whole lobes, ready blocs, terrines and escalopes, frozen across the UK on a temperature-controlled courier. No trade account is needed.
Is foie gras sold frozen, and is that a problem?
Frozen is the standard, honest way to ship foie gras any distance. Flash-freezing locks in the fresh liver's structure, and once thawed slowly in the fridge a lobe behaves like a fresh one. Sliced portions and escalopes are designed to go straight from the freezer into a hot pan.
How much foie gras do I need per person?
For a seared starter, allow one 30g escalope or a thick slice from a lobe per person. A 210g bloc serves around six as a starter; a 450g terrine serves four to eight. Foie gras is rich, so small portions go further than you expect.
Can I buy ethical foie gras in the UK?
Yes. The FoieGood range is made with no force feeding: traditional free-range, cage-free ducks with open water access and a natural plant-based diet. The escalopes and spreadable pâté carry the savoury richness of foie gras while answering the welfare question directly. Browse the range at Beleaev.
How long does foie gras keep?
Frozen, a sealed lobe or pack keeps for several months, so you can have it ready for the occasion that calls for it. Once thawed, treat it like fresh produce: keep it chilled, use it within a couple of days, and never refreeze a thawed lobe.
Order Foie Gras Worth the Occasion
The right format, delivered cold, sliced cold or seared hot and fast: that is all there is to serving foie gras well at home.
Browse the full Beleaev foie gras collection, from the ready-to-slice Rougie bloc and the FoieGood escalopes to the whole deveined lobe and the classic Lafitte duck terrine. French and Hungarian, frozen, and delivered across the UK.
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