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.
Nutritional information coming soon!
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