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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3006440106 | Vacuum-skin | 550-700g | x6 |
Maison Rougié
Fresh
Raw duck foie gras Extra Restauration deveined
Maison Rougié offers this Extra Restauration raw duck foie gras to meet all needs. Its manual deveining ensures an optimized presentation with a natural curve of the liver and a visible small lobe.
Benefits of this product
– Carefully selected and hand-deveined.
– To be used hot or cold.
– Long shelf-life for easier stock management.
Formats
Ingredients
Raw duck foie gras
Shelf life
DLC - 10 days
Preparation tips
To cook.
TERRINE COOKING: Season with salt (12g/Kg) and pepper (3g/Kg). Place the 2 lobes in a oven-safe terrine. Prepare a bain-marie: place a large dish filled with water in your oven and preheat it to 120°C (thermostat 4). Once preheated, lower the oven to 90°C (th 3). Place your terrine in the bain-marie and let cook for 50 minutes. Let your terrine cool for 2 hours (you can press it slightly with a weight) then refrigerate for 24 hours before tasting.
ESCALOPE COOKING: Slice the liver into 2 cm thick slices. Preheat a pan then cook over low heat for 2-3 minutes on each side. Season at the end of cooking.
