The Foie Gras

AN HOMAGE TO THE FRENCH DELICACY

One that says f*&k that traditional process. From a bird so petite, a quail foie gras was simply impossible — until now.

A foie gras made from cultured Japanese quail.

Its flavours subtle, clean, refined. And texture? Richly satisfying. A richly moreish fatty liver tenderness, with a golden caramelised crust.

Promising all the decadence of its traditional counterpart, this cut surprises with savoury, subtle gamey flavour unique to cultured Japanese quail.

It's a new generation of food without any animal intervention — now, you can bring foie back onto your menu.

The Foie-King Bagel with the fatty quail, beef skirt steak, cheddar cheese, smoky honey mustard, and jalapeño relish_
The Fatty Quail Donburi with the fatty quail, wagyu beef, onsen egg, rice, and kimchi pickles_

[01/08]

THE INGREDIENTS AND NUTRITION

Of our second flavour, The Fatty Quail — the world’s first foie gras made from cultured Japanese quail.

Harvested sustainably in Sydney, Forged cultured Japanese quail is crafted with a precision inspired by master brewers and half a decade of tests, trials and proven results.

Forged Gras has no allergens.

Request Flavour Sheet

Cultured Japanese quail (51%), vegetable and herb infused hydrogenated coconut oil, water, sunflower oil, fava bean protein, flavour, konjac (contains sulphites), carrageenan, salt, vegetable and fruit concentrate (beetroot, carrot, radish, turmeric), yeast extract, potassium hydroxide, and ferric ammonium citrate.

PER 100G

PER SERVING (50G)

TOTALY ENERGY (kJ)

1470 kJ

735 kJ

PROTEIN

6 g

3 g

FAT

36.3 g

18.5 g

SATURATED FAT

31.2 g

15.6 g

CARBOHYDRATES

2 g

1 g

SUGARS

0 g

SODIUM

284 mg

142 mg

IRON

8.1 mg