About French Foie Gras
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
French Foie Gras
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Confit de Canard - Duck Legs 2pcs - 20.28 oz/575 gr by Rougie, Perigord France.
Cooking Suggestion: Precooked. Drain fat after opening can. Broil legs in oven skin side up or fry in pan skin side down until skin is crispy. Fat may be used separately to fry potatoes. Serve duck confit with fried potatoes and side salad.
An easy and delicious meal for 2!
Ingredients: 2 duck legs and duck fat, salt. Drained net weight: 11.28 oz.
Serve warm.
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Confit de Canard - Duck Legs 6-8 pcs - 67.5 oz/1.9 kg by Rougie, Perigord France.
Drained net weight: 37.56 oz.
Cooking Suggestion: Precooked. Drain fat after opening can. Broil legs in oven skin side up or fry in pan skin side down until skin is crispy. Fat may be used separately to fry potatoes. Serve duck confit with fried potatoes and side salad.
Ingredients: 6-8 duck legs and duck fat, salt.
Serve warm.
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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 2.6 oz/75 gr by Rougie, Perigord France.
100% homogenized goose foie gras. 3% truffle added in the center of each slice. Convenient slice separator to facilitate serving. Ready to serve.
Ideal for a party of 2. Serve chilled.
Ingredients: Goose liver, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 5.1 oz/145 gr by Bizac, France.
Bizac, France - a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Block of Foie Gras is composed of reconstituted foie gras with or without pieces.
Ingredients: Goose liver, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Serve chilled.
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Cassoulet Confit of Duck - 30 oz/850 gr by Palme d'Or, Canada.
Beans with duck confit & sausage made with pork and duck in sauce.
Ingredients: White beans, sauce [water, duck confit broth (water, duck fat, salt, spices), tomato paste (tomatoes, citric acid), white wine (wine, salt, sulphating agents), garlic powder, salt, dryed onions, sugar, onion powder, spices, cloves, bay leaf], sausage made with pork and duck (pork meat and fat, duck meat, water, salt, spices, garlic powder) duck confit (duck leg cooked in duck fat, salt, spices).
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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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Mousse of Goose Liver Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Rougie, Perigord France.
Light and delicate emulsion with 20% foie gras, pork fat, chicken liver, gelatin.
Fully cooked, sterilized, ready to serve.
Serving suggestions:
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.
Mousse ingredients: Goose liver, pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, gelatine, pepper, sodium ascorbate.
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Mousse of Goose Liver Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Bizac, France.
Ideal for spreading, stuffing or slicing. An inexpensive alternative to Foie Gras.
Serving Suggestions:
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. Ready to serve.
Mousse ingredients: Goose liver, pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, gelatine, pepper, sodium ascorbate.
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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 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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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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