This recipe with duck foie gras is a great ready-to-serve preparation. Ideal for serving on toasts or as a center-of-the-plate appetizer. Ingredients: duck foie gras, water, Armagnac (Armagnac, salt, pepper), salt, sugar, white pepper, sodium erythorbate, sodium nitrite. allergens: free.

Serving Rougie foie gras: refrigerate before serving. Open both ends with a can opener and push on one end to remove content from tin. Cut into ¼inch slices and serve cold.