Duck Liver Foie Gras:
Plain |
With Truffles
Duck liver is more rustic, with a stronger taste. Goose liver is softer, more delicate, more creamlike. Sliced and ready to be served, the liver is much appreciated cold but not frozen - it must be taken out of the refrigerator 15 minutes before being savoured on slices of farmhouse bread slightly roasted. Serve it with a Sauternes, a champagne or a light red wine. Bestsellers
Duck Liver Foie Gras
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Duck Foie Gras Grade "A" - 2 slices - raw frozen - 3.5-5.4 oz/100-150 gr, France, Gramat.
Foie Gras Grade "A" is the top grade of foie gras. It is silky smooth and buttery and will melt in your mouth when sauteed.
Price as each.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 1.76 oz/50 gr by Bizac, France.
Foie Gras was appreciated by Egyptians and Romans; then, it became a favorite at Louis XV & Louis XVI tables, later inspiring some of the greatest writers. Bizac, a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Ingredients: Duck liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 7 oz/200 gr by Rougie, Perigord France.
Block of Foie Gras is composed of reconstituted foie gras, pieces of foie gras are worked together and amalgamated to give Foie Gras a smooth and regular consistency.
Process:
· 100% homogenized duck foie gras.
· Fully cooked / Sterilized
· Prepared / Ready-to-eat
Suggestions:
Refrigerate before opening can. Separate 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.
Ideal...
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 7 oz/200 gr by Bizac, France.
Ingredients: Duck liver, water, armagnac wine, sugar, pepper, sodium ascorbate, sodium nitrate.
Serve chilled.
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Whole Duck Foie Gras "Grade A" - raw fresh - 17-23 oz/485-750 gr, Canada.
This fresh foie gras is a very tasty product with a pleasant cream color and a firm texture. This whole lobe of Grade-A duck foie gras is skin-packed, allowing the liver to retain its fresh flavor and aroma.
Ingredients: Fresh Duck liver.
Price by each.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 4.76 oz/136.8 gr by Rougie, Perigord France.
Process:
· 100% homogenized duck foie gras.
· Fully cooked/Sterilized
· Prepared/Ready-to-eat
Suggestions:
Refrigerate before opening can. Separate 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.
Ideal for a party of 3 or 4.
Ingredients: Duck liver, water, armagnac wine, sugar, pepper, sodium ascorbate, sodium nitrate.
Serve chilled.
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Whole Duck Foie Gras Grade 'A' - raw frozen - 17-29 oz/450-800 gr, Canada.
Ingredients: Fresh frozen Duck Liver.
Keep frozen.
Price by each.
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Whole Duck Foie Gras without Veins - raw flash frozen - 17.5 oz/496 gr by Rougie, Perigord France.
Instructions: Unfreeze product must never be frozen again.
Keep in freezer below -18°C.
How to thaw out the product:
Take the whole duck foie gras still vacuum packed out of the freezer.
Place it into a kitchen sink full of cold water and leave the tap open to allow the water to renew gently.
It will take 1 hour 30 min. to 2 hours to thaw out the duck foie gras.
After this period the product is ready to use.
Great for the Rougie foie gras gift.
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Duck Foie Gras Micuit in Aspic with Armagnac Brandy - whole, ready to eat - 6.34 oz/180 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve
Suggestions:
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up dessert spoon with hot water. Scoop out spoon-size portions.
Display on center of plate. Decorate with aspic. 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 delicate taste. Serve with late harvest wine or Port wine.
Ideal for a party of 4.
Ingredients: Duck liver, aspic with Armagnac brandy (water, gelatin, Armagnac brandy), salt, sugar, pepper, ascorbic acid, ...
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Whole Duck Foie Gras Grade 'B' - raw frozen - 16-23 oz/454-750 gr, Canada.
An entire Duck Liver prepared in a terrine or jar, or poached in vacuum packing. This is Foie Gras at its best and noblest and it is intended for exceptional occasions.
Foie Gras Grade 'B' can be sauteed, and is also good to use for terrines.
Ingredients: Plain Duck Liver.
Keep Frozen.
Price by each.
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Duck Foie Gras - slices - raw frozen - 2-2.3 lb/0.9-1.07 kg by Rougie, Perigord France.
Foies gras are Instant Quick Frozen through a liquid nitrogen tunnel at -55°F within 1 hour after extraction.
Benefits:
Enzymatic decay of liver cells is stopped – cell structure remains intact. Excellent yield, firm texture, little rendered fat. Amazingly consistent quality & taste used by many award winning chefs. Reduces food cost, top quality portions, ideal for catering/banquets.
Cooking frozen:
· sear 1 to 2 mn on each side over medium heat
· rest 2 mn to allow center to thaw
· cook in oven 4 mn at 350°F
Cooking thawed:
· thaw for 15 mn
· sear 2 to 3mn on each side
Ingredients: ...
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Block of Duck Foie Gras Micuit - conserved duck liver pate - ready to eat - 35.2 oz/1 kg by Bizac, France.
Block of Foie Gras: is composed of reconstituted foie gras, pieces of foie gras are worked together and amalgamated to give Foie gras a smooth and regular consistency.
Ingredients: Duck liver, pieces of duck liver 30%, water, salt, armagnac wine, sugar, pepper, ascorbic acid, sodium nitrate.
Keep refrigerated between 36°F and 40°F.
Serve Chilled.
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Whole Duck Foie Gras "Au Torchon" - duck liver - 15-18 oz/425-550 gr, Canada.
100% whole foie gras marinated in Port wine and then steam cooked in a cheese cloth to keep as much flavor as possible.
Ingredients: Duck Foie Gras, Porto Wine, salt, sugar, sodium erythorbate, sodium nitrate.
Keep Refrigerated.
Price by each.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 2.6 oz/75 gr by Bizac, France.
Foie Gras was appreciated by Egyptians and Romans; then, it became a favorite at Louis XV & Louis XVI tables, later inspiring some of the greatest writers. Bizac, a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Ingredients: Duck liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Served chilled.
Great for a French gourmet food gift.
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Terrine of Duck Foie Gras Micuit - Terrine de Canard - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Cooking Suggestion: 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 20 to 25.
Ideal for catering and banquets.
Ingredients: Duck liver, pieces of duck liver 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
Refrigerate: 36°F - 40°F
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Duck Foie Gras Micuit in Aspic with Armagnac Brandy - whole, ready to eat - 6.34 oz/180 gr by Bizac, France.
Ingredients: goose liver, water, armagnac brandy, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
Semi-cooked, pasteurized. Ready to eat.
Suggestions:
· Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up dessert spoon with hot water. Scoop out spoon-size portions.
· Display on center of plate. Decorate with aspic. 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 delicate taste. Serve with late harvest wine or Port wine.
Ideal for a party of 4.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 2 slices - 2.6 oz/75 gr by Rougie, Perigord France.
Process:
· 100% homogenized duck foie gras.
· Convenient slice separator.
· Fully cooked / Sterilized
· Prepared / Ready-to-eat
Suggestions:
Refrigerate before opening can. Separate 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.
Ideal for a party of 2.
Ingredients: Duck liver, water, portwine, salt, sugar, pepper, sodium ascorbate, sodium...
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Duck Foie Gras - 4 slices - raw frozen - 6.34 oz/180 g by Rougie, Perigord France.
Foies gras are Instant Quick Frozen through a liquid nitrogen tunnel at -55°F within 1 hour after extraction.
Benefits:
Enzymatic decay of liver cells is stopped – cell structure remains intact. Excellent yield, firm texture, little rendered fat. Amazingly consistent quality & taste used by many award winning chefs. Reduces food cost, top quality portions, ideal for catering/banquets.
Cooking frozen:
· sear 1 to 2 mn on each side over medium heat
· rest 2 mn to allow center to thaw
· cook in oven 4 mn at 350°F
Cooking thawed:
· thaw for 15 mn
· sear 2 to 3mn on each side
Ingredients: Slice...
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Whole Duck Foie Gras 'Au Torchon' - 8.8 oz/250 gr by Rougie, Canada.
100% whole foie gras marinated in Port wine and then steam cooked in a cheese cloth to keep as much flavor as possible.
Ingredients: Duck Foie Gras, Porto Wine, salt, sugar, sodium erythorbate, sodium nitrate.
Keep Refrigerated.
Price by each.
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Duck Foie Gras Micuit - whole, ready to eat - 4.4 oz/125 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve.
Ingredients: Duck liver, salt, armagnac, sugar, pepper, sodium erythorbate, sodium nitrite.
Keep refrigerated.
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Duck Foie Gras Micuit - Liver with Two Peppers and Champagne - whole, ready to eat - 17.6 oz/500 gr by Rougie, Perigord France.
An entire Duck Liver prepared in a terrine or jar, or poached in vacuum packing. This is Foie Gras at its best and noblest and it is intended for exceptional occasions.
Ingredients: Whole duck liver, champagne 4%, salt, 2 peppers (sarawak and maniguette), sugar, pepper, sodium ascorbate, sodium nitrite.
Ready to serve.
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Duck Foie Gras Micuit with Truffles 3% - ready to eat conserved duck liver pate - 14.1 oz/400 gr by Bizac, France.
Ingredients: Duck liver, pieces of duck liver 30%, water, truffles 3%, salt, armagnac wine, sugar, pepper, ascorbic acid, sodium nitrate.
Keep refrigerated between 36°F and 40°F.
Serve chilled. Ready to eat.
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Duck Foie Gras Micuit - ready to eat conserved duck liver pate - 6.34 oz/180 gr by Rougie, Perigord France.
Block of Foie Gras is composed of reconstituted foie gras, pieces of foie gras are worked together and amalgamated to give Foie Gras a smooth and regular consistency.
Recommendation: Serve your foie gras fresh but not chilled. Take it out of the refrigerator 15 minutes before eating. Slice it as late as possible.
Ingredients: Duck liver, duck liver pieces 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
Serve chilled.
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Block of Duck Foie Gras Fully-cooked - ready to eat - 30% large pieces - 2-2.2 lb/0.9-1 kg by Terroirs d' Antan, USA.
Terroirs d'Antan selects a limited number of "All Natural" meat suppliers according to its high standard of quality. All meats used in "All Natural" products are guaranteed antibiotics- and hormones-free. Animals are fed with the purest natural feeds (no animal by-product). All Terroirs d'Antan pates, mousses and rillettes are free of preservatives, artificial ingredients and nitrites.
Ingredients: Duck Foie Gras, water, salt, sugar, white pepper, sodium erithorbyte, sodium nitrate.
Price by each.
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