Rougié Whole Duck Foie Gras

The classic and unmissable recipe, with cooking at a higher temperature than semi-cooked, for a typical taste. Its metal box will be appreciated for its lightness and practicality of transport.

Ingredients: Duck foie gras – Salt – Armagnac – Sugar – Pepper – Antioxidant: sodium ascorbate – Preservative: sodium nitrite.

Serve between +8°C and +12°C. Open the box and remove the foie gras. Cut the foie gras with a knife soaked in hot water. After opening keep refrigerated and consume quickly.

200g