Terrine of Foie Gras with Armagnac by Rougie (17.6 ounce)

This traditional Rougie recipe is lightly seasoned with Armagnac. The terrine is ready to serve: just remove from mould and slice to prepare wonderful appetizers.

INGREDIENTS:

uck foie gras, water, Armagnac (Armagnac, salt, pepper), salt, sugar, white pepper, sodium erythorbate, sodium nitrite.

SERVING ROUGIÉ TERRINE:

To fully enjoy its full flavor, Rougie recommends keeping things as simple as possible:

- warm up knife blade in hot water and cut ½ inch thick slices

- place slices on toasted bread or brioche

- add fleur de sel and ground black pepper to taste

- as an appetizer, serve with a salad

- bon appétit !

Preferred by Chefs across the world, Rougié brings the highest quality Foie Gras and Moulard Duck specialties to American Chefs. Their Philosophy is based on sustainable farming, innovation and a great passion for details shared by their team. ​