• 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)

Bloc of Duck Foie Gras with 30% Liver Pieces

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 9 references of Bloc of Duck Foie Gras with 30% Liver Pieces in the "logistic details" rubric.

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