Terrine Duck Fatted Liver/ Foie Gras

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Terrine Duck Fatted Liver/ Foie Gras 

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

Cut
Foie Gras
Origin
France
Breed
Mulard
Feeding
No Specific Treatment
Temperature
Preserved
Certification
Halal
Weight
400 - 500 gr
Flavour
No Flavour
Reference
SOU14084

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