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. French Foie Gras
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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 with Truffles 2% - 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 50% foie gras, duck fat, eggs, and 2% truffles. No Pork.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 10.9 oz/310 gr by Rougie, Canada/France.
Refrigerate before opening can. 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 6 to 8
100% homogenized foie gras. 3% truffle added in the center
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Flash Frozen 20 pieces, 1.75 oz each - Ready to sear or grill - 2-2.3 lb/0.9-1 kg by Rougie, Canada.
Raw duck foie gras sliced, Flash-Frozen
High grade foie gras selection. Hand sliced from main lobe. Instant Quick Frozen and packed in resealable bag. Approximately 2 to 2.3 lbs each bag.
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.
Keep in Freezer – below 0°F
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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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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 5.1 oz/145 gr by Rougie, Canada/France.
Refrigerate before opening can. 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 3 or 4
100% homogenized duck foie gras. 3% truffle added in the center.
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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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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Flash Frozen Duck Foie Gras Lobe, Grade A - raw liver - 1.4-2.1 lb/635-952 gr by Rougie, Canada.
Selected high grade 100% corn-fed duck foie gras.
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.
Approximately 1.4 to 2.1 lbs. Price by each. You are charged based on the actual product weight shipped.
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Whole Duck Foie Gras Micuit with Armagnac - 4.4 oz/125 gr by Rougie, Canada.
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.
Ideal for 3-4.
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 '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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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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Block of Duck Foie Gras Micuit with Port Wine - 3% Truffles in Center - 35.2 oz/1 kg by Rougie, Canada/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/Prepared /Ready-to-eat
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Frozen Whole Duck Foie Gras Grade 'B' - raw liver - 1.6-2.2 lb/0.7-1 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, approximately 1.6 to 2.2 lbs. You are charged based on the actual product weight shipped.
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Flash Frozen Duck Foie Gras without Veins - raw liver - 1-1.4 lb/0.45-0.64 kg by Rougie, Canada.
High grade foie gras selection. Opened in a butterfly shape and deveined while still warm. Placed on tray, Instant Quick Frozen and vacuum-packed.
Benefits: Enzymatic decay of liver cells is stopped – cell structure remains intact. Excellent yield, firm texture, little rendered fat. Amazingly consistent quality, texture & taste used by many award winning chefs. Ideal for terrines.
Price for each. You are charged based on the actual product weight shipped.
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Frozen 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, approximately 1.1 to 1.8 lbs
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Parfait with 70% Duck Foie Gras in Terrine - 2.2 lb/1 kg by Rougie, Canada.
Emulsion of 70% duck foie gras with duck fat, cream and eggs. Flavored with Port wine.
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.
Serve with late harvest white wine or smooth red wine.
Serves 20 to 25. Ideal for catering and banquets.
Ingredients: Duck foie gras, water, duck fat, whole liquid eggs, salt, port wine, modified milk ingredients, spices, sodium erythorbate, sodium nitrine.
Prepared / Ready-to-use
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Goose and Duck Liver Mousse - Supreme with Sauterne 'All Natural' - 3.6 lb/1.6 kg by Terroirs d'Antan, USA.
Topped with Aspic and Orange.
Ingredients: Goose liver, duck liver, duck fat, chiken fat, milk, fresh eggs, sauterness, cornstarch, salt, sugar, hydrolyzed corn, soy and wheat proteins, pepper, spices, Aspic: Water gelatin, vinegar, cognac, salt.
Approximately 3.2 - 3.6 lbs each
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Block of Duck Micuit Foie Gras in a plastic mould - 17.60 oz./500 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, pieces of duck liver 30 %, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to Serve.
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Confit of Duck Leg - 1 Leg (Retail Size) in Box - 6.7 oz/190 gr by Rougie, Canada.
1 leg of Moulard duck, slowly cooked in duck fat.
Precooked. Broil legs in oven skin side up or fry in pan skin side down until skin is crispy. Serve with fried potatoes and side salad.
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Frozen Raw Duck Foie Gras Pieces - 0.6-0.8 lb/312-369 gr by Rougie, Canada.
Trim from Grade A lobes mixed with cubes of Grade C
Ideal for sauces, emulsions and marbled terrines
Authentic French-style foie gras: distinctive nutty flavor
INSTRUCTIONS: Thaw on kitchen counter for a few minutes. Use as fresh foie gras.
Approximately 0.6 to 0.8 lb each bag
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Ficelle Micuit for canapés 4 pieces, 10.6 oz each - 2.6 lbs./1.2 kg by Rougie/Marky's, Canada.
1 inch diameter slices
Perfect for appetizers, hors d’oeuvres, canapés and more
Ideal for banquets, catering, busy restaurants and hotels
Each stick (10.6 oz each) serves 30 canapés
Each case serves over 350 canapés
Ingredients: Emulsion of 50% duck foie gras with duck fat, cream and eggs. Flavored with Port wine.
Approximately 2.6 lbs per pack
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Terrine of Duck Foie Gras Micuit - Terrine de Canard - 35.2 oz/1 kg by Rougie, 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.
Serves 20 to 25.
Ideal for catering and banquets.
Ingredients: 70% duck foie gras emulsion, 30%whole duck foie gras pieces, flavored with Armagnac.
Semi-cooked/Pasteurized/Prepared/Ready-to-eat
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Whole Duck Foie Gras Micuit with Armagnac - 2.8 oz/80 gr by Rougie, Canada.
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.
Ideal for 2.
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 'Au Torchon' - 8.8 oz/250 gr by 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 5 to 7
100% whole duck foie gras
Semi-cooked / pasteurized
Refrigerator: 36°F to 40°F
Actual items may differ slightly from pictures shown.
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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 - 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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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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Goose Foie Gras Micuit 'Allegro' - ready to eat - 2.8 oz/80 gr by Bizac, France.
Ready to serve - duo pack.
Ideal for a party of two.
Ingredients: goose liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 1.76 oz/50 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, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Micuit - ready to eat conserved goose liver pate - 14.8 oz/420 gr by Bizac, France.
Ingredients: Goose liver, water, portwine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Ready to serve.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 2.6 oz/75 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.
Chill before serving.
Ingredients: Goose liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
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Block of Goose Foie Gras Micuit - ready to eat - 35.2oz/1 kg by Bizac, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to serve.
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Goose Foie Gras 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, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Served chilled.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 7.4 oz/210 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, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Served chilled.
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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 10.9 oz/310 gr by Bizac, France.
Bizac, Franc - 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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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 14.8 oz/420 gr by Bizac, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Serve chilled. Ready to eat.
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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 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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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1 kg by Bizac, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F
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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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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 7.4 oz/210 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%, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrate. br> Serve chilled.
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Block of Goose Foie Gras - Micuit Liver Fresh in Foil - 7.4 oz/210 gr by Bizac, France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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: Goose liver, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Block of Goose Foie Gras with 3% Truffles - Micuit Liver Fresh in Foil - 7.4 oz/210 gr by Bizac, France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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: Goose liver, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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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 Goose with Truffles 2% Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Bizac, France.
Light and delicate emulsion with 20% foie gras, pork fat, chicken liver, gelatin and 2% truffles.
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.
Ingredients: Goose liver (Pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, skimmed milk powder, gelati...
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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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Goose Foie Gras Micuit in Aspic with Port Wine - whole liver, ready to eat - 6.34 oz/180 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: goose liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
Ready to serve.
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Marky's Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 14.8 oz/420 gr, France.
Ingredients: Goose liver, pieces of goose liver 30%, truffles 3 %, water, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to serve.
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Marky's Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1 kg, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, turffle 3%, salt, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to serve.
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Marky's Block of Goose Foie Gras Micuit - ready to eat - 14.8 oz/420 gr, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to eat.
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Marky's Block of Goose Foie Gras Micuit - ready to eat - 35.2 oz/1 kg, France.
Ingredients: Goose liver, pieces of goose liver 30%, water, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to serve.
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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).
How to Open Vacuum Seal Mason Jars
Put running hot water over the lid abourt 3 minutes; then remove the rubber seal with your hand.
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Frozen Whole Duck Foie Gras, Grade 'B' - raw liver - 1.1-1.75 lb/500-850 gr, Canada.
Ideal for terrine or torchon preparations.
Thaw 1 hour under running water or overnight in refrigerator.
Use as fresh.
(1) Slice to sear or grill.
(2) Devein, season and cook as a terrine or torchon
Price by each. You are charged based on the actual product weight shipped.
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Block of Duck Foie Gras Micuit with Port Wine - 3% Truffles in Center – 14.8 oz/420 gr by Rougie, Canada/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. Ideal for a party of 8 to 10.
Ingredients: Foie gras: 70% homogenized foie gras with 30% whole foie gras pieces. 3% truffle added in the center.
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 2 Slices - 2.6 oz/75 gr by Rougie, Perigord France.
100% homogenized goose foie gras. Convenient slice separator to facilitate serving. Ready to serve.
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. Served chilled.
Ingredients: Goose liver, water, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
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Goose Foie Gras Micuit with Truffles 3% - ready to eat wrapped in foil goose liver pate - 10.9 oz/310 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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: Goose liver, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Micuit with Truffles 3% - ready to eat wrapped in foil goose liver pate - 5.1 oz/145 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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: Goose liver, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Micuit - ready to eat wrapped in foil goose liver pate - 5.1 oz/145 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
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: Goose liver, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 10.9 oz/310 gr by Rougie, Perigord France.
100% homogenized goose foie gras. Ready to eat.
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.
Ideal for a party of 6 or 8.
Ingredients: Goose liver, water, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Served chilled.
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Block of Goose Micuit Foie Gras in a plastic mould - 17.60 oz./500 gr by Rougie, Perigord France.
Goose Foie Gras, semi-cooked (pasteurized) in a plastic terrine, easy open.
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 10 to 12. Ideal for catering and banquets.
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Goose Foie Gras Micuit - ready to eat conserved goose liver pate - 5.1 oz/145 gr Rougie, Perigord France.
Ingredients: Goose liver, pieces of goose liver 30%, water, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
Ready to serve.
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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1000 gr 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.
Ideal for catering and banquets.
Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
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Goose Foie Gras Micuit with Truffles 3% - ready to eat - 5.1 oz/145 gr 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.
Ingredients: Goose liver, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
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Goose Foie Gras Micuit - ready to eat conserved goose liver pate - 14.75 oz/420 gr 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.
Ingredients: Goose liver, pieces of goose liver 30%, water, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate. Keep under refrigeration between 36°F and 40°F.
Ready to eat.
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Block of Goose Foie Gras Micuit - 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.
Ingredients: Goose liver, pieces of Goose liver 30%, water, salt, Portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ideal for catering and banquets.
Ready to serve.
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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 10.9 oz/310 gr 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.
Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 14.75 oz/420 gr 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.
Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
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Duck Foie Gras with Armagnac - Fully-cooked - 4.76 oz/135 gr by Rougie, Canada/France.
Refrigerate before opening can.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 3 or 4
100% homogenized foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Armagnac - Fully-cooked - 7 oz/200 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 4 or 5
100% homogenized duck foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Armagnac, 2 Slices - 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. Convenient slice separator to facilitate serving
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 7.4 oz/210 gr by Rougie, Canada/France.
Refrigerate before opening can. 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 4 or 5
100% homogenized foie gras. 3% truffle added in the center.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine - Fully-cooked- 5.1 oz/145 gr by Rougie, Canada/France.
Refrigerate before opening can.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 3 or 4
100% homogenized foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine - Fully-cooked - 7.4 oz/210 gr by Rougie, Canada/France.
Refrigerate before opening can.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 4 or 5
100% homogenized foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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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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Mille-Feuille Goose Foie Gras Micuit with Truffles 6% - ready to eat - 14.46 oz/410 gr 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.
Ingredients: Goose liver, truffles 6 %, salt, portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
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Mille-Feuille Goose Foie Gras Micuit with Truffles 6% - ready to eat - 7 oz/200 gr by Rougie, Perigord France.
Cooking Suggestion: After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on 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.
Refrigerate: 36°F - 40°F
Ingredients: Goose liver, truffles 6 %, salt, portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
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Moulard Duck Leg Confit with Duck Fat - 3.3 lb/1.5 kg by Rougie, Canada.
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: 4 duck legs and duck fat, salt.
Serve warm.
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Mousse of Goose Liver with Truffles 2% 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 and 2% truffles.
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.
Ingredients: Goose liver, Pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, skimmed milk powder, gelatine, pepper, sodium ascorbate, truffles (2% black winter truffles).
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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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