Foie Gras Terrine 500g

Rendered and filtered pure duck fat from Moulard ducks raised in Southwest of France.  Rougie ducks are raised free-range, without hormones or antibiotics, and fed only France grown corn. Incredibly flavourful with a rich, silky mouth feel.  Creates perfect roasted potatoes, flavour-packed seared meats, or gourmet sauteed vegetables.

Confit duck leg by Rougie. High grade confit duck legs from the Moulard duck Breed (+/- 215g per portion).  The Moulard duck meat has a unique gamey taste. It is very lean and tender and has a distinctive maroon colour.  Origin: Perigord, Southwest of France.

Block of foie gras with 30% pieces. Interesting and harmonious marriage of pieces of whole foie gras and smooth textured foie gras.  Superb on toast as a canape.  Origin: from Perigord, Southwest of France. *Only available in NSW/ACT & SA

Frozen lobe, vacuum packed individually.  Weight: in between 250gr and 450gr per lobe. Perfect for: pan-frying. The lobe of foie gras is semi-cooked and is not deveined before being poached. As a result, it holds better and loses much less fat than the other foie gras when pan-fried. Only small lobes are selected. The smaller the lobes are, the less fat they will lose when pan-fried.  The Foie gras are only seasoned with salt to keep it as close as possible to the raw taste. The lobes are flash frozen after being poached to stop the cooking process, keeping it as close as possible to the raw texture. 

Ernest Soulard’s half-cooked whole duck foie gras is crafted from whole duck liver and cooked using a low-temperature method to enhance its delicate taste and preserve its full aroma.  Each liver is meticulously prepared and hand-seasoned to ensure flawless quality.  Packaged in a convenient tray, the 500g half-cooked foie gras is easy to unmould, ensuring uniform slices for a delightful culinary experience