Verrine of semi-cooked foie gras - Rougié

We love this little verrine of half-cooked whole duck foie gras, which revisits the moment of tasting: to serve individually to your guests without having to manage the cutting, or for a chic-gastronomic TV tray.

The foie-gras is excellent, with a perfectly executed mi-cuit and a small portion that whets the appetite for what's to come!