Rougie exclusively utilizes 100% corn-fed duck liver, ensuring a superior quality product. This Duck Foie Gras is simple to cook with and will elevate any dish, adding sophistication and deliciousness.
Duck & Pork Terrine
$12.00
Duck Foie Gras Shelf Stable- 3.17 oz/90 gr by Rougie, Canada.
Enjoy the exquisite flavors of Foie Gras dishes with Rougie’s carefully selected 100% corn-fed duck liver. Whether you’re creating foie gras ravioli for a family dinner or delightful foie gras snacks for a party, cooking with this shelf-stable Duck Foie Gras from Rougie will surely impress your guests. This compact, round-shaped tin of Duck Foie Gras is a convenient ready-to-eat option, making it easy to craft culinary delights with Rougie’s Foie Gras.
Serving Instructions:
Chill before serving.
Open both ends of the tin with a can opener, push from one end to remove the contents.
Slice into ¼ inch pieces and arrange them at the center of the plate.
Sprinkle with ground pepper to taste.
Serve slightly chilled, either as a spread on French bread or brioche.
Pair it with chilled French dessert wines or champagne for a delightful experience.
Storage:
For long-term preservation of the taste and quality, Foie Gras is sterilized in a hot environment, allowing it to be sealed and stored for up to 4 years at room temperature.
Bon Appetit!
Riche’s Paddlefish caviar, also known as “Spoonbill roe,” is sourced from the American Paddlefish, a freshwater fish closely related to sturgeons. It is often referred to as the ideal choice for beginners in the world of caviar due to its robust and earthy taste. Despite its bold flavor, it offers a creamy texture that glides smoothly on the palate. The grains of American Paddlefish caviar resemble Sevruga caviar in size, ranging from light grey to deep black hues. Known for its delicate structure, this caviar provides a tender eating experience.
Occasionally, Paddlefish caviar may be replaced with premium sturgeon caviar.
Our caviars are packaged in glass jars or metal tins, depending on availability.
