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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3004510007 | Under-paper | EXTRA GASTRONOMIE 400-550g | x07 |
Maison Rougié
Fresh
Raw duck foie gras extra gastronomy deveined
Prestigious product, rigorously hand-selected, the fresh raw Foie Gras Grand Chef Extra Gastronomie under-paper is a true gem, representing only 5% of the Foie Gras from Maison Rougié.
Its manual deveining ensures an optimized presentation with a natural curve of the liver and small lobe apparent.
Benefits of this product
– Selected and meticulously deveined by hand.
– Freshness preserved thanks to its trussed packaging.
– Guaranteed size all year round.
– To work cold.
– Identified Producer and Selector
Formats
Ingredients
Raw duck foie gras
Shelf life
DLC - 5 days
Preparation tips
To be cooked.
COOKING IN TERRINE: Season with salt (12g/Kg) and pepper (3g/Kg). Place the 2 lobes in an ovenproof terrine. Prepare a water bath: place a large dish filled with water in the oven and preheat it to 120°C (thermostat 4). Once preheated, lower the oven to 90°C (th 3). Place the terrine in the water bath and let cook for 50min. Let the terrine cool for 2 hours (it can be lightly pressed with a weight) then refrigerate for 24 hours before serving.
