Noble, gentle and exquisite Foie Gras undoubtedly intended for exceptional cases. This delicacy has many vivid ways of preparation and serving. The traditional and most popular form is Terrine of Duck Foie Gras with Armagnac, expertly-prepared by Rougie.
The main secret of soft pastel shades and irresistible taste of Rougie Foie Terrine is pre-exposure of duck liver before cooking in a marinade with true French Armagnac addition.
Whole pieces of duck liver with plum notes of Armagnac and fragrant pepper formed into an elegant bloc are a delicacy out of competition. Serve it traditionally as gourmet cold snacks with crispy fresh bread in combination with an exquisite bouquet of sweet cold wine.
This dish is perfectly suited for a snack during polite conversation and as a starter for a dinner party. Roomy package will allow you to cook a feast for a large company. Terrine of Duck Foie Gras with Armagnac is a royal delicacy, dish it up to guests as whole slices but not spread. According to your wishes garnish it with sweet berry or spicy herbal sauce and enjoy.
Cooking Suggestion: After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. 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 taste. Serve with late harvest wine. Serves 20 to 25. Ideal for catering and banquets. Ingredients: Duck liver, pieces of duck liver 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate. Ready to serve. Refrigerate: 36°F - 40°F.
