Foie Gras Parfait

This original recipe is the result of the collaboration between Chef Martin Picard of the restaurant Au Pied de Cochon and Rougié, its producer.

Ready-to-eat, this small size is ideal for serving around 20 slices on toast or as a starter.

Ingredients: FOIE GRAS MOUSSE: recipe made from an emulsion of Foie Gras (50%) finely seasoned with Port and cream.  Duck foie gras, white wine (sulphites), water, breadcrumbs (wheat), onions, salt, spices, sodium erythorbate, sodium nitrite.