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.
Canada and USA
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Rendered Duck Fat - 7 oz/200 gr by Terroirs d'Antan, France.
Excellent for cooking! It gives food an exquisite flavor.
Cooking Suggestions: Rendered duck fat can be used to sautee potatoes - it will make them crispy on the outside and soft in the inside.
This product has a shelf life of 4 weeks when properly refrigerated between 34°F and 36°F. Shelf Life is 9 months if frozen.
Ingredients: Duck Fat.
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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 2.6 oz/75 gr by Rougie, Canada/France.
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.
100% homogenized foie gras. 3% truffle added in the center of each slice. Convenient slice separator to facilitate serving.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Mousse of Duck - fully-cooked - 11.2 oz/320 gr by Rougie, Canada/France.
Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche. May also be used for stuffing or as a steak topping “Tournedos Rossini”-style.
Ideal for a party of 10.
Light and delicate emulsion with 20% foie gras, pork fat, chicken liver, gelatin.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Frozen Whole Duck Foie Gras "Grade A" - liver raw - 1.8-2 lb/820-907 gr by Hudson Valley, USA.
This 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: Duck liver.
Price by each, approximately 1.8 to 2 lbs. You are charged based on the actual product weight shipped.
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Frozen Duck Breast Magret - 0.9-1.1 lb/400-500 gr, Canada.
Magret means literally the lean portion of a fat duck.
Ingredients: Duck breast, salt, water, sugar, spices, natural flavoring sodium erythorbate, sodium nitrite.
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Rendered Duck Fat - fully-cooked - 11.28 oz/320 gr by Rougie, Canada.
Use as a cooking or frying oil.
Ideal for frying potatoes or to prepare your own confit.
Fully cooked/Sterilized/Prepared/Ready-to-eat
Store in a cool dry place & avoid direct sunlight
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Mousse of Duck Foie Gras 'All Natural'- 7 oz/200 gr by Terroirs d'Antan, USA.
With Port Wine and Raisins. Topped with Aspic.
Ingredients: Duck liver pate, duck fat, duck foie gras, milk, eggs, port wine, raisins, sugar, pepper, spices, aspic.
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Whole Duck Foie Gras 'Au Torchon' - 0.9-1.3 lb/408-590 gr, Rougie/Marky's Canada.
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.
Ideal for a party of 10 to 12
100% whole duck foie gras
Semi-cooked / pasteurized
Refrigerator: 36°F to 40°F
Approximately 1.1 to 1.2 lbs each
Actual items may differ slightly from pictures shown.
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Duck Legs Confit - 7 oz/200 gr by Terroirs d'Antan, USA.
Individual piece of duck confit - confit de canard. Ready to eat.
Actual items may differ slightly from pictures shown.
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Flash Frozen Duck Foie Gras 2-slice Retail Pack - raw liver - 3.5 oz/100 gr by Rougie, Canada.
2 slices, approximately 1.75 oz each.
100% corn-fed: nutty & long lasting flavor
High grade foie gras selection. Center cut. Hand sliced from main lobe. Individually Quick Frozen and vacuum packed.
Benefits: Enzymatic decay of liver cells is stopped – cell membranes remain intact. Excellent yield, firm texture, little rendered fat. Amazingly consistent quality & taste used by many award winning chefs. Easy to use.
Cooking frozen:
. color 1mn on each side over medium heat
. rest 2 min to allow center to thaw
. cook in oven 4 min at 350°F
Cooking thawed:
. thaw for 15 min
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Frozen Rendered Duck Fat in Pail - 7.7 lb/3.5 kg by Rougie, Canada.
Use as a cooking or frying oil.
Ideal for frying potatoes or to prepare your own confit.
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Duck Rillettes - Fully cooked - 2.2 lb/1 kg by Terroirs d'Antan, USA.
Ready to eat.
Ingredients: Duck meat, duck fat, duck stock, duck liver, cornstarch, salt, pepper, spices, sodium nitrile.
Approximately 2 - 2.2 lbs each
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