Duck foie gras, unnerved, rougie

This liver is frozen and can be processed immediately. Since the veins and nerves in this liver have already been removed, it is ideal for making terrines and pies. This liver is not suitable for roasting because it breaks into pieces when roasting. The best guarantee for the culinary quality of the liver is an optimal condition of the animals during the fattening. Here one makes use of the natural ability of the waterfowl to eat the necessary reserves in the form of fat in their livers before their long flights in autumn. Through targeted feeding of the animals during the 3 months of rearing and the gentle stuffing during the last 2-3 weeks, these livers reach a certain size.