Helpful tips
Mostly known as “terrines”, prepared foie gras products are ready to enjoy. They are packed in glass jars, metal cans or easy-open terrines.
With over one hundred year’s experience, Rougié is a master at crafting prepared foie gras.
2 COOKING METHODS |
| “Fully cooked” or shelf stable: |
Foie gras is cooked at temperatures over 200°F for close to 2 hours. With this process, products are shelf stable and can be stored up to 4 years at room temperature.
No refrigeration is required for storage or during shipping. Just chill before serving.
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| Pasteurized or “semi-cooked”/ “mi-cuit”: |
Foie gras is cooked at temperatures over 180°F for at least 1 hour. These products must be refrigerated at all times and can be stored up to 2 years after production.
Because of low cooking temperatures, the original taste of foie gras and its silky texture remain unaltered.
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2 FOIE GRAS PREPARATION STYLES |
Whole Foie Gras is made from either one or two pieces of whole liver.
The seasonings, Port wine or Armagnac enhance the foie gras’ natural flavors.
Whole foie gras slices have a distinctive marbled effect.
It is usually packed in a mason jar,
torchon or terrine. |
Foie Gras is a 100% foie gras emulsion.
The texture is silky and creamy. It is usually packed in a metal can, an easy-open terrine, or a jar.
Other Foie Gras based preparations are called parfait (70% Foie Gras) or mousse (50% Foie Gras).
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SERVING PREPARED FOIE GRAS |
Prepared foie gras is ready to enjoy without as is. Always chill before serving. Cut in 5/8 inch slices and display in the center of a nice plate. You may add pepper to your own taste. Serve with French bread but do not spread to fully enjoy the unique texture of Foie Gras.
Accompany with a late harvest white wine or a mellow red wine.
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