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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3007280106 | Vacuum-packed | 500-700g | x6 |
Maison Rougié
Deep-frozen
Raw duck foie gras Extra Restauration deveined
The promise of a quality foie gras, rigorously selected, benefiting from all the advantages of freezing.
Benefits of this product
– Selected and carefully deveined by hand.
– To be worked with cold.
Formats
Ingredients
Raw duck foie gras
Shelf life
DDM - 270 days
Preparation tips
To cook. Let defrost for 24 hours in the refrigerator.
TERRINE COOKING: Season with salt (12g/Kg) and pepper (3g/Kg). Place both lobes in an ovenproof terrine. Prepare a water bath: place a large water-filled dish in the oven and preheat it to 120°C (thermostat 4). Once preheated, reduce the oven to 90°C (th 3). Place the terrine in the water bath and cook for 50 min. Then let the terrine cool for 2 hours (it can be lightly pressed with a weight) and then 24 hours in the refrigerator before serving.
ESCALOPE COOKING: Slice the foie into 2 cm thick escalopes. Preheat a pan and cook gently for 2-3 min on each side. Season at the end of cooking.
