Block of Duck Foie Gras
200 grams (in tin can)
Rougié Duck Foie Gras Block is made from several Foie Gras which, when mixed together, forms an exquisite homogeneous emulsion.
Make this block of foie gras a must to your original recipes for stuffing, as slices, pieces, mousse, or chips. Delight your guests with this special gourmet treat and share precious moments.
Ideal for appetizers, hors d’oeuvres, canapés, and as a present.
Tip: Refrigerate 20 minutes before opening between +8°C et + 12°C. Open on both ends and gently slide out by applying pressure on one end.
Duck foie gras, water, Armagnac, salt, sugar, pepper, Antioxydant: sodium ascorbate, preservative: sodium nitrite
Packaging: in tin can
Storage: Keep at room temperature. Upon opening store in refrigerator and consume immediately.
Shelf life: minimum of 6 months
*recipe courtesy of rougie.fr
Salad in foie gras, smoked duck, and pears
80 g Foie Gras (duck liver block)
1 pad of smoked duck
400 g de choice of salad
1 little knob of nuts
6 slices of baguette
2 tsp balsamic vinegar
6 tsp olive oil
½ tbsp mustard
Salt and pepper
Preheat oven at 180°.
Place nuts in a drip pan, put in the oven in a single layer and roast for 15 minutes or until brown while stirring every 5 minutes.
While the nuts are roasting, cut the baguette slices into croutons. Put them then in an oven sheet. Drizzle with olive oil and mix together. When the nuts are finished roasting, toast the croutons in the oven until brown.
Place the roasted nuts in a dish cloth to cool down. Fold the dish cloth to cover all nuts and rub into itself to detach the nuts skin.
Peel and cut the pears in thin slices then drizzle with lemon.
Prepare the vinaigrette, mix the mustard, the vinegar, 4 tsps olive oil and season to taste.
Set the salad leaves, the slices of smoked duck and the pear slices in a serving plate.
Using a peeler or a fine-blade knife, slice the foie gras thinly then layer in the salad plate.
Crush the nuts coarsely and sprinkle over the salad platter topping it off with the vinaigrette finish.
Serve and enjoy!