Rougie Deveined Raw Duck Foie Gras, Frozen, 500g
Many chefs prefer the richer, gamier, taste of duck foie gras when compared to the smoother flavour of goose foie gras. At Fine Food Specialist, we source flash-frozen lobes, which retain all the integrity of fresh foie gras.
These lobes are prepared so that the veins and membrane have been extracted and this is the product to use for making a foie gras terrine. Once thawed use as fresh.
Drogo likes to make a mille-feuille terrine of black truffle and artichoke heart, which is stunning to look at and delicious to eat. Serve with Tokaji sweet wine jelly, or Sauternes sweet wine for a perfect starter!