Terrine of Duck Foie Gras
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Terrine of Duck Foie Gras Micuit - Terrine de Canard - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
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
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Terrine of Duck Foie Gras - Liver with confit and magret - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Duck leg confit (duck leg meat, salt), water, duck gizzard confit (duck gizzards, salt), duck magret (duck breast meat, salt, sodium nitrite), flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), vegetable stock (vegetable concentrate: carrots, onion, leek, celery; maltodextrin, salt, glucose syrup, sunflower oil, olive oil, natural flavor), garlic, gelling agents (carrageenan, carob gum), chives, parsley. Contains wheat.
Keep refrigerated.
Serve cold, lightly grilled or warm.
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Terrine of Duck Foie Gras - Liver with pork and vegetables - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Prepared duck meat (duck meat, water, salt, sugar, sodium nitrite), water, pork meat, carrots, celery, white wine, flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), dijon mustard (water, mustard seed, vinegar, salt, citric acid, potassium disulfite, turmeric), garlic, chives, gelling agents (carrageenan, carob gum), parsley, salt, pepper, thyme, laurel. Contains wheat and sulfites.
Serving Ideas:
· Cold as an appetizer
· As an entree: re-heat to melt and pour over boiled potatoes or pasta.
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