Duck Foie Gras Bistrot Terrine

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Duck Foie Gras Bistrot Terrine

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.

SOU14084

Data sheet

Temperature
Preserved
Origin
France
Cut
Foie Gras
Breed
Mulard
Certification
Halal
Weight
400 - 500 gr
Flavour
No Flavour
Treatment
No Specific Treatment

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