Bestsellers
French Goose and Duck Liver Mousse
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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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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 Liver Mousse with Port wine topped with aspic - 7 oz/200 gr by Terroirs d'Antan, USA.
Ingredients: Duck Fat, duck liver and chicken liver pate, milk, fresh eggs, port wine, cornstarch, salt, sugar, hydrlyzed corn, soy and wheat protein, pepper, spices, aspic.
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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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Mousse of Duck Foie Gras, All Natural - 3.2-3.8 lb/1.5-1.7 kg by Terroirs d'Antan, USA.
With Port Wine and Raisins. Topped with Aspic
No Artificial Ingredients.
Ingredients: Duck liver, duck fat, duck foie gras, milk, eggs, port wine, raisins, sugar, pepper, spices, aspic.
Approximately 3.2 to 3.8 lbs each
You are charged based on the actual product weight shipped.
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Duck Liver Mousse with Port Wine - 3.6 lb/1.65 kg by Terroirs d'Antan, USA.
Mousse de Canard Au Porto.
Ingredients: Duck Fat, duck liver and chicken liver, milk, fresh eggs, port wine, cornstarch, salt, sugar, hydrolyzed corn, soy and wheat protein, pepper, spices, aspic.
Approximately 3.2 - 3.6 lbs each
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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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Mousse of Duck Foie Gras Terrine Micuit with Port Wine - 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. Serve with late harvest white wine or smooth red wine.
This terrine serves 20 to 25, ideal for catering and banquets.
Ingredients: Duck liver, duck fat, cream 15% (milk, cream, carboxymethyl cellulose, guar gum, carob gum, mono and diglycerides, carraghenine), eggs, whey protein concentrate, port wine, salt, sugar, spices, sodium erythorbate, sodium nitrite.
Contains eggs and milk ingredients.
Semi-cooked/Pasteurized/Prepared /Ready-to...
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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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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 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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