RougiÉ Whole Lobe of Duck Foie Gras - Grade A Deveined
Frozen Goods
Discover the unmatched elegance of Rougié Duck Foie Gras, a luxurious French delicacy crafted for true gourmet moments. Silky, rich, and irresistibly smooth, this foie gras transforms any meal into an extraordinary culinary experience.
Produced from premium-quality ducks raised with care and expertise, Rougié delivers foie gras renowned for its exceptional flavor and refined texture. Every piece is prepared with mastery, ensuring you enjoy the finest expression of this iconic specialty.
Whether served on toasted brioche, paired with a sweet fig jam, or featured in a festive menu, Rougié Duck Foie Gras instantly elevates your table. Its melt-in-your-mouth indulgence brings a touch of sophistication worthy of high-end restaurants.
Perfect for holidays, celebrations, or gourmet gifting, this is the foie gras that food lovers trust.
Treat yourself to the ultimate delicacy, order your Rougié Duck Foie Gras today and savor true French luxury at home.
Homemade Foie Gras Terrine with Cognac
- 1 raw foie gras lobe (500–600 g)
- 6 g fleur de sel
- 5 g black pepper
- 1–2 pinches Espelette pepper
- 1 tsp brown sugar (cassonade)
- 10 cl Cognac from our Cannelés de Bordeaux with Cognac & Orange jar (or Armagnac from our Cannelés de Bordeaux with Armagnac jar)
Method:
- Season the foie gras
In a large bowl, place the foie gras and add the fleur de sel, black pepper, Espelette pepper, and brown sugar.
Pour the Cognac (or Armagnac) over it. - Marinate
Let the foie gras marinate in the refrigerator for 1 hour. - Assemble in a terrine
Transfer the foie gras pieces into a foie gras terrine, arranging them tightly.
Pour the marinade (“jus”) from the bowl over the top. -
Cook in a bain-marie
Pre-heat the oven at 160°C (320°F). Pre-boiled water to put in a large dish. Place the terrine in a water bath and cook in the oven at 120°C (248°F) for 40 - 45 minutes. - Press and chill
When it comes out of the oven, carefully pour the rendered fat and juices into a small bowl.
Place a weight or press on top of the foie gras and refrigerate for 24 hours. - Finish
After 24 hours, remove the press.
Melt the reserved fat from the day before and pour it over the foie gras to seal it.
Refrigerate again. - Rest and enjoy
Let the foie gras mature in the refrigerator for 2 to 3 days before serving — it will be even better. - Enjoy the Cannelés as a dessert!