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_
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.
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.