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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3000990318 | VACUUM-PACKED | 400-800G | x18 |
Maison Rougié
Deep-frozen
Halal Raw Duck Foie Gras Restauration
Frozen raw duck foie gras Restauration, an alternative to fresh foie gras, suitable for gourmet terrines and foie gras escalope dishes.
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.
– Long best-before date for easier stock management.
Formats
Ingredients
Raw duck foie gras
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.
