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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3812970104 | Vacuum-packed | 4000g | x4 |
| 3813000106 | Under-skin | 500g | x6 |
Maison Rougié
Deep-frozen
Raw Deveined Duck Foie Gras
A ready-to-cook product that offers great creative freedom, with all the benefits of freezing to ensure optimal taste and quality.
Benefits of this product
– Warm manual deveining, without destructuring the liver.
– Flash-frozen while still warm, for minimum melting rate.
– Fixed weight with optimized packaging.
– 100% of the product is usable, allowing precise control of portion costs.
– Meets varying needs throughout the year.
Formats
Ingredients
Raw Duck Foie Gras (Origin: France)
Shelf life
365 days
Preparation tips
Defrost for 24 hours in the refrigerator before cooking.
TERRINE COOKING: Season with salt (12 g/kg) and pepper (3 g/kg). Place the two lobes in an ovenproof terrine dish. Prepare a bain-marie by placing a large dish filled with water in the oven and preheating to 120°C (thermostat 4). Once preheated, reduce the oven temperature to 90°C (thermostat 3). Place the terrine in the bain-marie and cook for 50 minutes. Allow the terrine to cool for 2 hours (you may gently press it with a weight), then refrigerate for 24 hours before serving.
