These Duck Foie Gras Slices by Rougie excellently present the unique taste of the finest duck liver. Rougie uses the liver from only 100% corn-fed Moulard duck. The slices are cut by hand from the whole duck liver, which ensures only the highest quality pieces. They are then processed and flash-frozen in a vacuum environment, preserving the delicious flavor of the foie gras.
Slices of Duck Foie Gras- 20 slices, 2-2.3lb, by Rougie, Canada.
Have you ever wondered about the secret behind the impeccable taste of foie gras specialties served in iconic French restaurants? Undoubtedly, every master chef has his own unique craftsmanship, but each of them prefers to sculpt their culinary delights with exceptionally high-quality ingredients. Rougie invites you to join the team of famous chefs that prefer to use Duck Foie Gras in their kitchens.
To make you enjoy the taste of Foie Gras dishes, Rougie selects only the best escalopes of 100% corn-fed Moulard duck liver. Rougie presents twenty, neat, even Duck Foie Gras Slices cut by hand from the whole duck liver. The slices are packaged in a resealable bag that allows you to select the required number of pieces while storing the rest for later. Only the highest quality slices of duck liver with a minimum amount of membranes, vessels and fat are selected for further processing and flash-freezing in a vacuum environment. The advantage of Rougie vacuum packing is that this method of storage stops the enzymatic breakdown of liver cells. Therefore, by ordering Duck Foie Gras Slices you will get a product with an excellent yield, maximum preservation of texture, and a small amount of fat. This processing allows them to obtain a product of excellent quality, fully restoring the flavor and aroma after thawing.
To Prepare
Just remove the desired quantity of foie gras slices from the resealable packaging and leave it out for one hour to release its unique taste. If you want to use our method: lightly score both sides of the foie gras slices in a crisscross pattern and season them with salt. Heat a very hot skillet and sear the slices for approximately 30 seconds on each side, or until you see a deep amber color and caramelization developing. The inside of the foie gras should be medium rare and barely warm. If you prefer to cook the foie gras frozen: brown the slices on both sides in a frying pan before baking them in the oven for 15 minutes.
To Serve
To serve this foie gras masterpiece, decorate it with zesty dried fruit, sweet berry jam, or garnish it with fresh green lettuce and figs. Remember to accompany it with chilled French dessert wines or champagne.
Bon Appetit!
Details
Shipping
Product is perishable and will be shipped via Overnight shipping
