• NEW 2009 "Carre Palace" Bloc of Duck Foie Gras
• Duck Foie Gras Block - 2 Layers
• Duck Foie Gras - "Instans de Saveurs"
• NEW 2011 Whole Duck Foie Gras with Quince
• Whole Duck Foie Gras with Verjuice and Rose Grapefruit
• Whole Duck Foie Gras with Gingerbread
• The "Torchon" Whole Duck Foie Gras
• NEW 2009 Whole Duck Foie Gras Smoked with Beechwood
• NEW 2011 Whole Duck Foie Gras with Vanilla Tahitensis
• "Carré Palace" Whole Duck Foie Gras
• Bloc of Duck Foie Gras with 50% Liver Pieces
• NEW 2010 - Whole Duck Foie Gras with Piment d'Espelette
• Ficelle of Duck Foie Gras
• Whole Duck Foie Gras with Tea Aspic and Ginger
• Whole Duck Foie Gras with Figs
• Whole Duck Foie Gras with 2 Peppers and Champagne
• Whole Duck Foie Gras in Vegetable Aspic with 2 Peppers and Champagne
• Whole Duck Foie Gras in Armagnac Aspic
• Whole Duck Foie Gras
• Bloc of Duck Foie Gras with 30% Liver Pieces
• Bloc of Duck Foie Gras
• Bloc of Duck Foie Gras - Allegro
• Mousse of Duck Foie Gras (50% Foie Gras)

Whole Duck Foie Gras with Verjuice and Rose Grapefruit

Original recipe from Franck Putelat, The Parc's executive Chef

The best way to present the Foie Gras is in its pure excellence on its own. Served with warm toasts or country style bread.


ROUGIE recommendation: serve your Foie Gras fresh but not chilled. Take it out of refregirator 15 minutes before eating.

You can find our reference of Whole Duck Foie Gras with Verjuice and Rose Grapefruit in the "logistic details" rubric.

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