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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3004490107 | Under-paper | 400-550g | x7 |
Maison Rougié
Fresh
Raw duck foie gras extra gastronomy
Prestigious product, rigorously selected by hand, the Fresh Raw Foie Gras Grand Chef Extra Gastronomy under-paper is a true gem, representing only 5% of the Foie Gras of Maison Rougié.
Benefits of this product
– Ultra freshness thanks to its wrapped packaging
– Packed and shipped at J0.
– Tight caliber
– To be worked in hot or cold.
– Identified Producer and Selector
Formats
Ingredients
Raw duck foie gras
Shelf life
DLC - 5 days
Preparation tips
To cook. Separate the 2 lobes. Using a sharp knife, gently remove the veins.
TERRINE COOKING: Season with salt (12g/Kg) and pepper (3g/Kg). Place the 2 lobes in an ovenproof 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 the terrine in the bain-marie and let cook for 50 min. Let the terrine cool for 2 hours, then refrigerate for 24 hours before serving.
ESCALOPE COOKING: Slice the liver into 2 cm thick slices. Preheat a pan, then at low heat for 2-3 minutes per side. Season at the end of cooking.
