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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3005190105 | Vacuum-skin | 400-550g | x5 |
| 3001360105 | Vacuum-skin | 550-700g | x5 |
Maison Rougié
Fresh
Raw duck Foie Gras
With a beautiful uniform color, and a supple yet firm texture, Maison Rougié offers here a whole foie gras intended for making terrines and slices.
Benefits of this product
– Beautiful presentation of the foie gras.
– To be used hot or cold.
– Long shelf-life for easy stock management.
Formats
Ingredients
Raw duck foie gras
Shelf life
DLC - 13 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 water-filled dish 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 bain-marie and let it cook for 50 minutes. Then let the terrine cool for 2 hours (you may gently press it with a weight), then refrigerate for 24 hours before serving.
SLICE COOKING: Slice the foie into 2 cm thick slices. Preheat a pan, then sear the slices on low heat for 2-3 minutes on each side. Season at the end of the cooking process.
