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| Code | Packaging | Weight | Conservation | Packing |
|---|---|---|---|---|
| 5000054 | Vacuum-packed | approx 500g | +2°C / +4°C | x35 |
| 5000055 | Vacuum-packed | approx 500g | -18°C | x16 |
Maison Rougié
Fresh, Deep-frozen
Duck foie gras grade 2
Duck foie gras grade 2
Benefits of this product
– Ultra freshness thanks to its vacuum packaging.
– Perfect to make foie gras en torchon or terrine.
– Flash-frozen, for minimum melting rate and a long best-before date for easier stock management
Formats
Ingredients
Raw duck foie gras
Shelf life
Fresh : 15 days. Frozen : 2 years.
Preparation tips
To cook. 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 ovenproof terrine. Prepare a bain-marie: place a large dish filled with water in your 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 cook for 50 min. Let the terrine cool for 2 hours, then refrigerate for 24 hours before serving.
