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Terrine Duck Fatted Liver/ Foie Gras
Terrine Duck Fatted Liver/ Foie Gras
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Foie gras is a French speciality made with the liver of the duck, that has been fattened by a specific process of feeding. Ernest Soulard provides a range of foie gras made from ducks born, raised and processed in the Vendée region of France.
A foie gras terrine is cooked in a terrine mould, the whole raw liver is packed into the mould and cooked at a low temperature in a water bath. Foie Gras Bistro is usually served sliced on toasted brioche.
Data sheet
- Reference
- SOU14084
- Cut
- Foie Gras
- Origin
- France
- Breed
- Mulard
- Feeding
- No Specific Treatment
- Temperature
- Preserved
- Certification
- Halal
- Weight
- 400 - 500 gr
- Flavour
- No Flavour
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Terrine Duck Fatted Liver/ Foie Gras
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