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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3006200105 | Vacuum-packed | EXTRA GASTRONOMIE 400-550g | x5 |
Maison Rougié
Deep-frozen
Raw duck Foie Gras Extra Gastronomy
A rare commodity, Maison Rougié offers here one of its historical products, selected from beautiful foie gras.
Benefits of this product
– Rigorous selection of raw materials.
– Hot freezing, ensuring optimal organoleptic quality and controlled melting rate during cooking.
– Consistent size and quality.
– Uniform color, firm and supple texture to the touch.
– To be worked on hot or cold.
– Identified producer and selector.
Formats
Ingredients
Raw duck foie gras
Shelf life
DDM - 365 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 oven-safe terrine. Prepare a bain-marie: place a large dish filled with water in your 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. Let the terrine cool for 2h, then 24h in the refrigerator before serving.
ESCALOPE COOKING:
Slice the liver into 2 cm thick escalopes. Preheat a pan, then cook on low heat for 2-3 min on each side. Season at the end of cooking.
