Foie Gras Liver	By preparation	Specialties
Duck Liver Goose Liver	Fully-Cooked Micuit \| Terrine \| Torchon Raw Foie Gras: Sliced \| Whole	Duck: Confit Cassoulet \| Magret Duck/Goose: Fat \| Mousse
By origin & brand
Canada & USA: Hudson Valley \| Marky's \| Terroirs D'Antan France: Bizac \| Rougie \| Marky's
Perfect accompaniment: French Crepes \| Toasts

Duck Liver Foie Gras: Plain | With Truffles

Duck liver is more rustic, with a stronger taste. Goose liver is softer, more delicate, more creamlike. Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savoured on slices of farmhouse bread slightly roasted. Serve it with a Sauternes, a champagne or a light red wine.

Rougie Whole Duck Foie Gras w/ Armagnac, Micuit 4.4 oz.

Whole Duck Foie Gras Micuit with Armagnac - 4.4 oz/125 gr by Rougie, Canada.

Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up spoon with hot water. Serve spoon-size portions on center of plate or directly on bread. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and delicate taste. Serve with late harvest wine or Port wine.
Ideal for 3-4.

Ingredients: Whole piece of duck foie gras, flavored with Armagnac.

Semi-cooked/Pasteurized/Prepared /Ready-to-eat

SKU	030233
Quantity in stock	item(s) available
Number of Servings:	2 to 3 servings
Origin:	Canada
Packaging:	Jar Maison
Preparation:	Micuit, Semi-cooked
Shelf Life Refrigerated:	3 Months
Fawl:	Duck
Brand:	Rougie
Shipping:	Product is perishable and will be shipped via FedEx Priority Overnight

Quantity:
$56.00

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