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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3812970104 | Vacuum-packed | 4000g | x4 |
| 3813000106 | Vacuum-packed | 500g | x6 |
Maison Rougié
Deep-frozen
Raw deveined duck foie gras
A ready-to-cook product, offering great freedom of creation, with all the advantages of freezing – guaranteeing optimal organoleptic quality.
Benefits of this product
– Manual deveining, hot, without destructuring the liver.
– Hot-frozen product, for minimum melting rate.
– Fixed weight and optimized packaging.
– 100% of the product usable, for control over portion cost.
– Meets different needs throughout the year.
Formats
Ingredients
Raw duck foie gras
Shelf life
DDM - 365 days
Preparation tips
To cook. Allow to defrost for 24h in the refrigerator. TERRINE COOKING: Season with salt (12g/Kg) and pepper (3g/Kg). Place the 2 lobes in an oven-safe terrine. Prepare a bain-marie: place a large water-filled dish in the oven and preheat to 120°C (thermostat 4). Once preheated, lower the oven to 90°C (th 3). Place the terrine in the bain-marie and cook for 50min. Then let the terrine cool for 2h (you can slightly press it down with a weight) and then refrigerate for 24h before serving.
