Whole Duck Foie Gras or Foie Gras de Canard, is made from either one or two pieces of whole liver and in this case the foie gras is flavored with Armagnac enhancing the natural flavors. This Duck Foie Gras is micuit, pasteurized or semi-cooked, at a low temperature, maintaining the original taste of foie gras and its silky texture. Consequently micuit foie gras must be refrigerated at all times.
Rougie's advice is to serve spoon-size portions chilled but not ice cold with or on French bread or brioche. Add ground pepper to taste. Serve with late harvest wine or Port wine.
Ingredients: Duck foie gras, salt, Armagnac, sugar, pepper, sodium erythorbate, sodium nitrite.