This is a classic French preparation that showcases the natural richness and structure of duck foie gras in a traditional terrine format. Made with duck liver and generous pieces of duck liver accounting for 30% of the terrine, it offers a balanced contrast between smooth foie and intact pieces, creating a more textured, layered eating experience.
Seasoned simply with salt, pepper, sugar, and Armagnac, the flavor remains clean and focused, allowing the quality of the foie gras to take center stage. The terrine format makes it easy to slice into neat portions, whether served as a composed appetizer, plated first course, or centerpiece for entertaining. Its firm yet supple texture holds well when sliced, delivering richness with restraint and a lingering, savory finish.
Rougié’s foie gras heritage dates back to 1875 in southwestern France, where the family built its reputation through close collaboration with chefs and a commitment to classic technique. Today, Rougié terrines are valued in professional kitchens for their consistency, craftsmanship, and respect for traditional French preparations.
Ingredients: Duck liver, pieces of duck liver 30 %, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate.
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon