Whole Duck Foie Gras with Gingerbread

Gingerbread, originally from China, has been enjoyed since the 10th century. It arrived in Europe during the Middle Ages, to the great pleasure of gourmets.



This new specialty is a subtle marriage of honey, aromatic spices and the creaminess of the finest Foie Gras.


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 Gingerbread in the "logistic details" rubric.