Duck foie gras, unnerved, rougie

This liver is deep-frozen and ready for immediate use. Since the veins and nerves have already been removed, it is ideal for making terrines and pates. It is not suitable for frying, as it will fall apart. The best guarantee for the culinary quality of the liver is that the birds are in optimal condition during fattening. This utilizes the natural tendency of waterfowl to build up the necessary reserves of fat in their livers before their long autumn migrations. Through targeted feeding during the three-month rearing period and gentle force-feeding during the final two to three weeks, these livers reach a certain size.