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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3007110108 | Under-skin | 550-700g | x8 |
| 3001010918 | Vacuum-packed | 550-700g | x8 |
Maison Rougié
Deep-frozen
Raw Duck Foie Gras Extra Restauration
The frozen raw duck foie gras Extra Restauration, an alternative to fresh, for making gourmet terrines.
Benefits of this product
– Rigorous selection of raw materials.
– Flash-freezing while still warm, ensuring optimal organoleptic quality and a controlled melting rate during cooking.
– Consistent size and quality.
– Uniform color, firm yet supple texture to the touch.
– Can be used for hot or cold preparations.
– Foie gras under-skin for an elegant presentation.
– Long best-before date for easier stock management.
Formats
Ingredients
Raw Duck Foie Gras (Origin: France)
Shelf life
365 days
Preparation tips
To be cooked. 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 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 let it cook for 50 min. Let the terrine cool for 2 hours, then 24 hours in the refrigerator before serving.
ESCALOPE COOKING: Slice the liver into 2 cm thick slices. Preheat a pan, then cook on low heat for 2-3 min per side. Season at the end of cooking.
