Whole Duck Foie Gras with Armagnac Brandy, Micuit

One of Rougie’s most luxurious foie gras products of their preserved line: a whole duck liver from their Canadian duck raised on local-grown corn.

This is not a whole foie gras liver – that would definitely not fit in a jar – but two or three whole pieces from a cleaned, deveined liver. The pieces are seasoned, blended with fine Armagnac wine, cooked just enough for the product to be pasteurized and last for a long time in the fridge, and then packed into a pretty glass jar. The result is a very smooth, marbled and buttery foie gras that has a great deal of that classic fresh foie gras flavor.

This foie gras is perfect for two – or one very hungry foodie! Keep it chilled but take it out of the fridge several minutes before serving so it’s cold but not ice-cold. Use a warm spoon to scoop portions onto a piece of French baguette or butter brioche bread, with a small pinch of fresh ground pepper or sea salt for incredible appetizers or canapés. Avoid spreading, which will mar that wonderful texture. Match with your favorite bottle of Sauternes, or a sweet late harvest or port wine.

Rougie is a French company that’s been producing some of the world’s finest foie gas since 1875. They raise their ducks in their own farms in Canada, fed with local-grown corn.