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 Meat Terrine with Confit and Magret - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Duck leg confit (duck leg meat, salt), water, duck gizzard confit (duck gizzards, salt), duck magret (duck breast meat, salt, sodium nitrite), flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), vegetable stock (vegetable concentrate: carrots, onion, leek, celery; maltodextrin, salt, glucose syrup, sunflower oil, olive oil, natural flavor), garlic, gelling agents (carrageenan, carob gum), chives, parsley. Contains wheat.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
All-duck coarse pâté with chunks of magret...
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Duck Rillettes Micuit 35.2 oz/1 kg by Rougie, Perigord France.
Spread on toasted bread and serve with cornichons. Serve with white or red wine. This terrine serves 15 to 20, ideal for charcuterie platters.
Slowly cooked shredded duck meat confit
Ingredients: Duck meat, white wine, wheat crumbs, water, onions, salt, spices, sodium erythorbate, sodium nitrite.
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Duck Stew Terrine Micuit with Pork & Vegetables - 35.2 oz/1 kg by Rougie, Canada/France.
After opening, warm-up blade of knife with hot water. Cut-out 1/2 inch slices. As a first course or on a charcuterie platter: serve cold with a side salad or slightly grilled. As a main course: heat to melt jellified broth, serve over pasta, potatoes or rice. Serve with red wine.
This terrine serves 15 to 20, ideal for catering and banquets.
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, gelli...
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Whole Piece of Duck Foie Gras in Aspic with Armagnac Micuit - 6.34 oz/180 gr by Rougie, Canada/France.
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. 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: Whole piece of duck foie gras, flavored with Armagnac.
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Whole Duck Foie Gras Micuit in Aspic with Port Wine - ready to eat - 6.34 oz/180 gr by Rougie, Perigord France.
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 Port wine (water, gelatin, Port wine 5%), salt, sugar, pepper, ascorbic acid, sodium nitrate.
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