This whole foie-gras terrine is made from a strict selection of the best Foie Gras of French Origin. It is firm and does not fall apart allowing clean cuts of meat and a tidy presentation. It boasts rounded, traditional-style slices that are peculiar to Saveurs de Rougié terrines. For this recipe, the Foie Gras is left to mature in genuine Champagne with two aromatic types of pepper. Sarawak is pepper that originates from the heart of Malaysia, and Maniguette, or Guinea Pepper, was discovered on the western coast of Africa, along the edges of the Gulf of Guinea.
Ingredients:Duck liver, Champagne 4%, salt, peppers 0,5% (maniguette and sarawak), sugar, antioxidant:sodium ascorbate nitrite.
Preparation:This foie gras is generally served as is, on a toasted "Pain de Campagne". Serve the Foie Gras still fresh, but not chilled, by taking it out of the fridge 10 to 15mn prior to serving.
Rougie founded in 1875, and located in the medieval town of Sarlat in the southwest of France, Rougie is the specialist of Foie Gras. Ducks are fed 100% with grain (no animal flours, no fats). Full tracing of the production is one the of the key elements in Rougie's quality.