Rougie Terrine of Duck Foie Gras

Rougie Terrine of duck foie gras is emulsified foie gras, seasoned with Armagnac. 100% foie gras!

After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine. Serves 4 to 6.