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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Whole Duck Foie Gras Grade 'B' - raw liver - 1-1.4 lb/0.4-0.7 kg, 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. You are charged based on the actual product weight shipped.
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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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Whole Duck Foie Gras without Veins - raw liver - 17.5 oz/496 gr by Rougie, Perigord France.
Price for each. You are charged based on the actual product weight shipped.
Great for the Rougie foie gras gift.
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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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Marky's Whole Duck Foie Gras Grade 'A' - liver raw - 1.1-1.8 lb/450-800 gr, Canada.
Ingredients: Fresh frozen Duck Liver.
Price by each.
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Whole Duck Foie Gras Grade 'B' - raw liver - 1-1.4 lb/454-750 gr, Palmex 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. You are charged based on the actual product weight shipped.
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Whole Duck Foie Gras "Grade A" - liver raw fresh - 1.8-2 lb/820-907 gr by Hudson Valley, USA.
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. You are charged based on the actual product weight shipped.
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Mousse of Duck Liver with Truffles 2% Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Rougie, Perigord 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.
Ingredients: Light and delicate emulsion with 50% foie gras, duck fat, eggs, and 2% truffles. No Pork.
Shelf stable, sterilized & ready-to-eat.
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Whole Duck Foie Gras "Au Torchon" - duck liver - 1.1 lb/496 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.
Approximately 1.1 lbs. Price by each.
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Whole Duck Foie Gras - raw liver extra - 1-1.3 lb/454-600 gr by Rougie, Perigord France.
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.
Price by each. You are charged based on the actual product weight shipped.
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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.
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.
Ingredients: Duck liver, duck liver pieces 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Block of Duck Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
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: Foie gras: 70% homogenized foie gras with 30% whole foie gras pieces. 3% truffle added in the center.
Semi-cooked, pasteurized & ready-to-eat.
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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 Slices - raw liver - 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: Sli...
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Duck Foie Gras Micuit in Aspic with Armagnac Brandy - whole liver, ready to eat - 6.34 oz/180 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve
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.
Ingredients: Duck liver, aspic with Armagnac brandy (water, gelatin, Armagnac brandy), salt, sugar, pepper, ascorbic acid, sodium nitrate.
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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.
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up spoon with hot water. Serve spoon-size portions on center of plate or directly on bread. 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.
Ingredients: Duck liver, salt, armagnac, sugar, pepper, sodium erythorbate, sodium nitrite.
Keep refrigerated.
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Whole Duck Foie Gras - raw liver - 1.1-1.4 lb/499-635 gr by Rougie, Perigord France.
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.
Price by each. You are charged based on the actual product weight shipped.
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Duck Rillettes - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Duck meat, white wine, wheat crumbs, water, onions, salt, spices, sodium erythorbate, sodium nitrite.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
Slowly cooked shredded duck meat confit.
Spread on toasted bread and serve with cornichons. Serve with white or red wine. This terrine serves 15 to 20, ideal for charcuterie platters.
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Duck Stew Terrine with Pork and Vegetables - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Prepared duck meat (duck meat, water, salt, sugar, sodium nitrite), water, pork meat, carrots, celery, white wine, flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), dijon mustard (water, mustard seed, vinegar, salt, citric acid, potassium disulfite, turmeric), garlic, chives, gelling agents (carrageenan, carob gum), parsley, salt, pepper, thyme, laurel. Contains wheat and sulfites.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
Stewed duck meat with pork, carrots, celery, white wine, Dijon mustard and her...
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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 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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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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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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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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